by Louis Saulnier

This volume presents the fundamental elements of cookery:

• Explanations of French culinary terms
• Recipes for the great sauces
• Ingredients and preparations
• and much more!

Répertoire de La Cuisine is written for anyone interested in Classic French Cuisine. It lists names of the dishes by Escoffier, sectioned by where the dish would appear in a classic menu. Along with each dish comes a brief description of preparation and ingredients.

Includes 6,000 dishes for:

• Garnishes and sauces
• Hors d'oeuvre
• Soups
• Egg dishes
• Fish dishes
• Entrees—meat, game, poultry
• Salads
• Vegetables and pastas
• Desserts

It contains all that is the "right" in the way to prepare, and present good food and wines. This culinary "gem" is a fullsome compedium of food for entertainment and traditional food ettiquette.

Répertoire de La Cuisine should be in the library of anyone who fancies themself a cook, chef, gourmand, or all of the above!

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