Le Répertoire de la Cuisine

Le Répertoire de la Cuisine is a professional reference cookbook written by Théodore 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, and adds a significant amount of Saulnier's own material.

Le Répertoire de La Cuisine
1976 US edition
AuthorLouis Saulnier
CountryFrance
LanguageFrench
SubjectCulinary Arts
Genrenon-fiction
PublisherGroupe Flammarion
Publication date
1914
Media typebook
Pages240
ISBN978-2082000192 (2010 edition)

History

Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire 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 (1924) and Spanish (2012).[1] The 1976 American edition has an introduction by Jacques Pépin.

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

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.

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gollark: Hmm. It seems to have realized that there is actually a really simple solution. Sad.
gollark: I could try using RIES for it.
gollark: If it's some weird chipher, try frequency analysis.
gollark: You can technically worry people by saying "X was the case" or "X will be the case" about *any* mathematical claim, since they're true in the past and future!

References
  1. Antonio Pérez, translator, Gallo Press; 1st edition, 2012, ISBN 9942117458
  2. Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. New York: Scribner, 2009, ISBN 978-1416566113. p xxii.
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