Add this copy of Le Repertoire De La Cuisine to cart. $16.99, good condition, Sold by Brit Books rated 4.0 out of 5 stars, ships from Milton Keynes, BUCKINGHAMSHIRE, UNITED KINGDOM, published 1982 by Leon Jaeggi & Sons Ltd.
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Seller's Description:
Good. Simply Brit – welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there's something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.
Add this copy of Le Repertoire De La Cuisine, to cart. $17.95, fair condition, Sold by JWMah rated 3.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1982 by Leon Jaeggii & Sons Ltd..
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Seller's Description:
Acceptable in Acceptable jacket. 12mo-over 6¾"-7¾" tall. (UK) 7th Edition 1982 to the spine of the dust jacket. Cooking spots here and there, to the edges of the end papers, and to the top edges of pages, the pages are generally clean with a small cooking spot there and there, faint discoloration to the top 1" of the back cover, about Good(-) only used copy with Acceptable dust jacket whihc is tained to the back panel and spotting to panels of dust jacket. DJ is in mylar sleeve. Maroon boards with titles in gold, 239pp; printed finger index to leading edge to quickly find food sections. A few decorative B&W drawings. This is a standard aide-memoire for young restauranteurs, hotel proprietors, head waiters, chefs, and food writers which first appeared in 1914, a pocket reference to more than 7000 French terms, sauces and skeleton recipes of the cuisine of Escoffier. The book is orgainized into 12 sections; fundamentals, garnishes, hors-d'oeuvre, soups etc. with a handy thumb index. In the egg section there are 74 different kinds of omelets identified, and there are an astonishing 300 ways to prepare sole. It is amusing to note that Sole Casanova is poached, decorated with sliced truffles, surrounded with oysters and mussels and finished with a white wine sauce. This is the perfect book for those who need to know the difference between Demi-Glaze and Sauce Espanole. ((1.3 JM LVR 206/5.
Add this copy of Le Repertoire De La Cuisine, to cart. $22.99, very good condition, Sold by JWMah rated 3.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1963 by Leon Jaeggi & Sons Ltd..
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Very Good. No Jacket. 12mo-over 6¾"-7¾" tall. (UK) 13th Edition no date given (there is a handwritten date of 1963 with the Owner's signature to the end paper); date uncertain. Owner's signature and date, no other markings, The book is slightly bowed, otherwise Very Good used copylacking the dust jacket. Maroon boards with titles in gold, 239pp; notched finger index to leading edge. A few decorative B&W drawings. This is a standard aide-memoire for young restauranteurs, hotel proprietors, head waiters, chefs, and food writers which first appeared in 1914, a pocket reference to more than 7000 French terms, sauces and skeleton recipes of the cuisine of Escoffier. The book is orgainized into 12 sections; fundamentals, garnishes, hors-d'oeuvre, soups etc. with a handy thumb index. In the egg section there are 74 different kinds of omelets identified, and there are an astonishing 300 ways to prepare sole. It is amusing to note that Sole Casanova is poached, decorated with sliced truffles, surrounded with oysters and mussels and finished with a white wine sauce. This is the perfect book for those who need to know the difference between Demi-Glaze and Sauce Espanole. ((1.3 JM HOQ 102/b2.
Add this copy of Le Repertoire de la Cuisine to cart. $28.18, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 1960 by Leon Jaeggi & Sons Ltd.
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New. 240 p. Contains: Unspecified. Includes unspecified. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Le Repertoire De La Cuisine to cart. $28.19, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 1960 by Leon Jaeggi & Sons Ltd.
Add this copy of Le Répertoire De La Cuisine to cart. $30.13, good condition, Sold by John C. Newland rated 4.0 out of 5 stars, ships from Cheltenham, Glos., UNITED KINGDOM, published 1953 by Florian Press.
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Used-Very Good. VG hardback in Good dust jacket. British de luxe (2nd) edition, with thumb-index, & glassine innner dust jacket. Dust jacket a little worn, with short tears, & browned spine.
Modern cookbooks, often with glossy illustrations, many of them produced by chefs working in well-known hotels or restaurants or by television cooks, may not appeal to everyone, particularly if one is actually just interested in knowing a bit more sbout a particular dish, its main ingredients and 'hints' on how to prepare it. Not everyone wants a prescriptive recipe. One can se e why many serious cooks prefer 'Le Répertoire' to other cookery books. It is different. Mine is an older edition, published by Jaeggi, and dedicated to Auguste Escoffier, the master chef - Louis Saulnier was his pupil.
Although intended primarily for serious cooks, 'Le Répertoire' is a handy culinary reference book for anyone interested in culinary delights. It is not bulky, is easy to understand and gives one all the cookery tips one generally requires, whether one is looking to prepare poached eggs, artichokes, compound salads or choice desserts. The recipes are there albeit often in one or two lines and that for many is the real appeal of this book - having become acquainted with the basics, one can have a go and create one's own concoction bearing the same name. It also explains all those mysterious French culinary terms, which often baffle the reader of a menu in a restaurant, in simple, easy to understand language - one doesn't have to be a professional chef or a linguist to understand what is on offer.
'Le Répertoire de la Cuisine' has always been a worthy companion to Escoffier's 'Le Guide Culinaire'. Anyone interested in cooking should find plenty of recipes in both books to create mouth-watering meals and treats at home.
renoles
Jul 24, 2008
This is how they do it...
Dining at your favorite French or other cuisine restaurant? Wonder how the chefs remember all the ins and outs of some of those dishes? This book is the answer. I have Escoffier's book (not exactly something I can carry about easily) that has all the recipes and details of dishes, sauces, garnishes, etc, ad nauseam. Repertiore is the Cliff's Notes - it gives you what you need to prepare the dish or a memory refresh if it's been a while since you done Veal a la Avignnonaise. I recommend this to any chef or serious home cook.
