Le Répertoire de la Cuisine

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Le Répertoire de La Cuisine
Author Louis Saulnier
Country France
Language French
Subject Culinary Arts
Genre non-fiction
Publisher Groupe Flammarion
Publication date
1914
Media type book
Pages 240
ISBN 978-2082000192 (2010 edition)

Le répertoire de la cuisine is a professional reference cookbook written by Louis Saulnier and published originally in 1914, and translated into multiple languages (English in 1924, 1961 and 1976, Spanish in 2012). It is intended to serve as a quick reference to Le guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.

History[edit]

Louis Saulnier, a student of Auguste Escoffier, wrote this book (commonly called "Le Répertoire") as a guide to his mentor's cooking and as a shorthand guide to Le Guide Culinaire written by Auguste Escoffier, Phileas Gilbert and Emile Fetu. It is considered a standard reference for classical French haute cuisine and has been translated into English and Spanish over the years, beginning with a British translation in 1924. The current American edition is published by Barron's Educational Series and was originally printed in 1976 with an introduction by Jacques Pépin; the Spanish translation was done in Ecuador and self-published in 2012 by Antonio Perez.[1]

In Michael Ruhlman's 2009 book Ratio, Culinary Institute of America instructor Uwe Hestnar cited La répertoire alongside Larousse Gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking.[2]

Format[edit]

The style of Le Répertoire is highly condensed, even in comparison with the brevity of its inspiration; the recipes provided are little more than simple descriptions of dishes, and assume a great deal of background knowledge. The structure of the book itself is based on Escoffier's original to simplify cross-referencing.

See also[edit]

References[edit]

  1. ^ https://www.smashwords.com/profile/view/aperezsrm
  2. ^ Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. New York: Scribner, 2009, ISBN 978-1416566113. p xxii.

External links[edit]