Le Répertoire de la Cuisine
Le Répertoire de la Cuisine is a renowned culinary guidebook, first published in 1914. It was written by Louis Saulnier, a student of the famous French chef, Auguste Escoffier. The book is considered a staple in the culinary world and is used as a reference by professional chefs and culinary students worldwide.
Overview[edit | edit source]
Le Répertoire de la Cuisine is a comprehensive guide to classic French gastronomy. It contains over 6,000 recipes, each succinctly described and categorized. The book is divided into sections, each focusing on a different aspect of French cuisine, such as sauces, soups, fish, meat, and desserts.
Author[edit | edit source]
Louis Saulnier was a student of Auguste Escoffier, who is often referred to as the "king of chefs and chef of kings". Saulnier's work is seen as a continuation of Escoffier's, and his book is often used in conjunction with Escoffier's own guide, Le Guide Culinaire.
Influence[edit | edit source]
Le Répertoire de la Cuisine has had a significant impact on the culinary world. It is often used as a reference in culinary schools and professional kitchens. The book's concise format and comprehensive coverage of French cuisine make it a valuable resource for chefs of all levels of experience.
Editions[edit | edit source]
Since its first publication in 1914, Le Répertoire de la Cuisine has been reprinted numerous times. The most recent edition was published in 2001. Each edition includes updates and revisions to keep the book relevant to contemporary culinary trends.
See Also[edit | edit source]
External links[edit source]
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