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Le Repertoire de la Cuisine Hardcover – 1 Dec 1982


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Product details

  • Hardcover: 240 pages
  • Publisher: Leon Jaeggi & Sons Ltd.; 17th edition (1 Dec. 1982)
  • Language: English
  • ISBN-10: 095018750X
  • ISBN-13: 978-0950187501
  • Product Dimensions: 13 x 2 x 19 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 17,866 in Books (See Top 100 in Books)

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Product Description

Classic catering textbook.

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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

24 of 25 people found the following review helpful By D. J. Denham on 28 Feb. 2006
Format: Hardcover
I was told to buy this book when I was just beginning as a chef in 1962,at a cost of 30 shillings ( £1.50), then half a weeks wages, it has been with me everywhere I have gone, it has all the ingredients to make cooking great, but it is not for the beginner, no quantities are mentioned, so it is guess work.
But it tells you what goes into all the classic dishes.
even over 100 ways to cook Potatoes.
I am proud to own it and it has been the best book I have ever owned. David Denham
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23 of 24 people found the following review helpful By A Customer on 9 Oct. 2000
Format: Hardcover
A little basic knowledge is required when using the book of Professionals. Their are no quantities, only ingredients. But if you wish to follow traditional French recipes, this is the book for you. This book is recommended as basic to professional Chef's training. Be innovative, try it all, at least once.
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15 of 18 people found the following review helpful By A Customer on 24 April 2003
Format: Hardcover
Recipes for just about every classic dish ever invented condensed down to a mere line or two.
Ever been stuck for a different way to cook potatoes or wondered what Charlotte Russe is - this little reference book is brilliant for this sort of thing.
Also a useful recipe book for chefs but it does assume quite a lot of knowledge so it wouldn't be a good book for someone without any experience.
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By Sirhc on 22 Nov. 2012
Format: Hardcover Verified Purchase
This book is extremely use full to any chef just starting out and wants to learn the correct garnishes to got with classic French dishes its very handy to have if you are looking for a dish and its not in a cookery book
I would recommend this to anybody especially those jus starting out in the catering industry it has helped me lots :) . . .
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By Mr. M. L. O'hare on 22 Oct. 2011
Format: Hardcover
This is THE French classical culinary reference. It settles arguments and provides REAL chefs, Ramsay please note the Hollandaise recipe, with the ultimate list of ingredients. No ifs or buts. If you're seriously aspiring to become a Chef buy one and make sure to drop the fact you have one when interviewed.
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Format: Hardcover Verified Purchase
This book is a must for professional and amatuer chef's alike.

Its a go to reference book for (I think) 3500 classic French dishes.

Your not buying a detailed recipe book here with glossy photo's but a starting point for further gastronomical investigation.
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Format: Hardcover
This is an invaluable work of reference for anyone who has an interest in the hospitality business. I have had my copy for 31 years and would never be without it.
Another excellent reference book is The Wine & Food Handbook (Aide memoire du Sommelier) by Conrad Tuor.
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5 of 7 people found the following review helpful By Neil on 21 Nov. 2005
Format: Hardcover
A classic reference book intended for the professional cook. It lists the garnishes/ingredients for all the classical dishes, but assumes the reader has a thorough background in the basics of cooking. Fist class, third copy!
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