First published in 1914, <i>Le Repertoire de La Cuisine</i> is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. The <i>Repertoire</i>, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking<br /><br /><br /><br />You won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The <i>Repertoire</i> is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.<br /><br />Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate
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