Le Repertoire de la Cuisine

Standard edition, reprint. .Compactly presented English language edition.  x, 240pp, lightly illustrated. Deep reddish-brown cloth-covered boards with gilt titles front and spine.  This edition has a printed thumb index, not a cut-away index as is present in some states of the standard edition. 12mo.  Cloth a little pushed and rounded at spine ends.  Text block edges spotted, with a small stain on the upper text block edge.  Internally neat, clean, bright and tight.  In its original glossy dust jacket, very tatty, rubbed, marked, chipped, faded, soiled and subbed over spine.

 Le Repertoire de la Cuisine is a reference cookbook, aimed at practitioners,  by Theodore Gringoire and Louis Saulnier (albeit that the former is not credited in this edition).  First published in 1914, and first translated into English in 1924, it was intended as a addition to Le Guide Culinaire by Saulnier’s mentor, Auguste Escoffier but adds much of Saulnier’s own material. It has become a standard reference for classical French haute cuisine, containing some 7,000 recipes, explanations of French culinary terms and instructions for haute cuisine techniques. Culinary Institute of America instructor, Uwe Hestnar called it, alongside Larousse Gastronomique and the works of Escoffier, required reading for anyone interested in classical French cookery.