The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques. You won't find big glossy photos meticulous lists of ingredients and instructions or details about measurements, temperature and the like here. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cooking This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin the late George Lang, renowned food consultant as well as Saulnier himself. The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. Tolkienįirst published in 1914, Le Repertoire de La Cuisine is an international culinary treasure written by Escoffier's very own student, Louis Saulnier. Lewis George Orwell Mary Pope Osborne LeUyen Pham Dav Pilkey Roger Priddy Rick Riordan J.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |