Le Répertoire de la cuisine
 1976 US edition | |
| Author | Louis Saulnier, Théophile Gringoire |
|---|---|
| Language | French |
| Subject | Culinary Arts |
| Genre | non-fiction |
| Publisher | Groupe Flammarion |
Publication date | 1914 |
| Publication place | France |
| Media type | book |
| Pages | 240 |
| ISBN | 978-2082000192 (2010 edition) |
Le répertoire de la cuisine is a professional reference cookbook written by Théophile Gringoire and Louis Saulnier and published in 1914; it has gone through multiple editions and been translated into multiple languages. It is a quick reference to Le Guide culinaire by Saulnier's mentor, Auguste Escoffier, and adds a significant amount of Saulnier's own material.
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 multiple languages.[1]
The first English translation was by Édouard Brunet in 1924;[2] the 15th English edition was published in London in 1979.[citation needed] The 1976 American edition has an introduction by Jacques Pépin.
The Culinary Institute of America instructor Uwe Hestnar mentions Le Répertoire alongside Larousse gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking.[3]
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. It follows the structure of Escoffier's original to simplify cross-referencing.
References
- ^ Antonio Pérez, translator, Gallo Press; 1st edition, 2012, ISBN 9942117458
- ^ Saulnier, L. (1924). Le répertoire de la cuisine (1st ed.). London: Maison Allard.; see "OldCooksBooks.com". www.oldcooksbooks.com. Archived from the original on 2025-01-01. Retrieved 2025-01-01.
- ^ Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. New York: Scribner, 2009, ISBN 978-1416566113. p. xxii.