Translated From The Original French Edition By Edouard Brunet (chef To The Duke And Duchess Of Roxburghe). This Is The British Delux Edition 1950. A Wonderful Cookery Book Inspired By & Paying Homage To The Work Of Renowned Master Chef Auguste Escoffier, Introduction By Louis Saulnier And Edouard Brunet, Dedicated To Auguste Escoffier. -the Menu. (instructions & Tips) -index: A) Fonds De Cuisine – Fundamental Elements Of Cookery. B)garnitures Et Sauces – Garnishes And Sauces. C) Hors-d’oeuvres. D) Potages – Soups. E) Oeufs – Eggs. F) Poissons – Fish. G) Entrees, Releves, Entrees Volantes – Entrees Of Abats, Poultry And Game. H) Entrees, Releves, Rotis – Releves And Entrees Of Butcher’s Meat. I) Salades – Salads. J) Legumes Et Pates Alimentaires – Vegetables And Farinaceous Products. K) Entremets – Sweets. L) Savouries.
£250.00
Publisher
Published by Florian Press Ltd.Chesterfield, England.
Date
1950
Synopsis
Le r?pertoire de la cuisine is a professional reference cookbook written by th?odore gringoire and louis saulnier and published originally in 1914, and translated into multiple languages. it is intended to serve as a quick reference to le guide culinaire by saulnier's mentor, auguste escoffier.louis saulnier, a student of auguste escoffier, wrote the r?pertoire as a guide to his mentor's cooking as documented in le guide culinaire. it is a standard reference for classical french haute cuisine and has been translated into english by ?douard brunet (1924) the structure of the book itself is based on escoffier's original to simplify cross-referencing.
Item Description
14.5 x 22 cm.263 pages. Illustrations. Green cloth gilt embossed lettering and vignette of the chief. Laminated in clear plastic over cloth. Light foxing to index numbers (see photo),otherwise a good copy,binding tight.
[Stock No. 27980]
