- Hardcover: 239 pages
- Publisher: Barron's Educational Series (Oct 2003)
- Language English
- ISBN-10: 0812051084
- ISBN-13: 978-0812051087
- Product Dimensions: 19.3 x 12.9 x 2.2 cm
- Average Customer Review: 1.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 428,545 in Books (See Top 100 in Books)
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Product Description
Product Description
This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.
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Most Helpful Customer Reviews
5 of 13 people found the following review helpful:
1.0 out of 5 stars
Invaluable only if your kitchen table has a wobbly leg.....,
By
This review is from: Le Repertoire De La Cuisine (Hardcover)
Almost useless these days as a reference book. If you're a cookery buff who collects cook books (like me, although I do actually cook from my books as well) then buy this used for as little as you can. Otherwise give it a wide berth. Escoffier and Larousse are the modern day pro chef bibles, and even then, with such varied cooking styles on the menu these days even they are falling by the wayside.
Finding what you want can be infuriating, and the descriptions of methods are a joke, leaving even a classically trained chef (me again, sorry) guessing at each stage of often complicated processes. The recipes are little more than ingredients lists, and barely cover the most basic versions. For instance "Potatoes Dauphinoise" is listed merely as: Cut (potatoes) in raw slices, cook in oven with milk and grated gruyere cheese. Now, if you're a peasant farmer, that might be how you do it. If you can read and write, however, you would par-boil the potatoes, peel and slice them very thinly, layer them with gruyere or emental in an earthenware dish rubbed with garlic, top up with double cream and grate a whole nutmeg over the top, cooking in a moderate oven, then grilling with further cheese at the end. If, on the other hand you have a yearning to learn how one prepares veal ears, look no further. Illustrated Escoffier is the "Big Fat Must-Have" nowadays. Start saving for that and give this a miss........
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.4 out of 5 stars (22 customer reviews) 38 of 38 people found the following review helpful:
5.0 out of 5 stars
The unknown gem of cooking references!,
By A Customer - Published on Amazon.com
This review is from: Le Repertoire De La Cuisine (Hardcover)
Once, 20 years ago, I had a copy of this amazing book. Unfortunately, it left with my girlfriend. After two decades of searching, I finally found it at Foyle's bookstore on Charing Cross Road in London. It was worth the airfare.This indispensable work is a basic reference to over 6,000 classic recipes. It assumes you already are familiar with intermediate-to-advanced cooking techniques. It organizes recipes by basic class: Hors-d'oeuvre, Soups, Fish, Salads and so on. Within each section it lists recipes by sub-category: thick soups, clear soups; eggs fried, poached, omelets, coddled, etc.. Then the magic starts. The individual recipes are given in an elegant, spare shorthand: "Aparagus Polonaise - Dished in rows, sprinkled with hard-boiled eggs and parsely chopped, pour over some bread crumbs tossed in butter nicely browned." "Tournedos Carignan - Cooked in butter, dressed on Pomme Anna croutons, garnished with artichoke bottoms filled with asparagus tips, and potato croquettes egg-shaped, emptied and refilled with foie gras puree." "Sole Donia - Filleted, stuffed and folded, poached and dressed in a circle on a rice border. Centre garnished with crayfish tails, truffles, and mushrooms cohered with Nantua sauce. Coated with white wine sauce." This book stirs the culinary imagination. Well worth having! 41 of 42 people found the following review helpful:
5.0 out of 5 stars
Indispensable.,
By A Customer - Published on Amazon.com
This review is from: Le Repertoire De La Cuisine (Hardcover)
This little book should be in the library of anyone who fancies herself/himself a cook, chef, gourmand, or any or all of the above!No pictures, no measurements, no serving portions or cooking time. If you need these details, look elsewhere. Le Repertoire is for those who knows how to cook and wishes to refine, master, and innovate. The first and last word in French cuisine, a leitmotif for those wishing to create fusion cuisine, a most remarkable compendium. 27 of 28 people found the following review helpful:
5.0 out of 5 stars
Written by a chef for chefs.,
By Anthony Williams - Published on Amazon.com
This review is from: Le Repertoire De La Cuisine (Hardcover)
As a chef I found this book invaluable. The assumption is that you know how to cook. Saulnier focusses upon the ingredients, not the method. The translation is a little quaint in places but this adds to the attraction of the book to those who are true afficionados of French cuisine.
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