Le Repertoire de la Cuisine

Standard edition. This compactly presented English language edition is undated but appears to  be from the mid 1970s. xii, 240pp, lightly illustrated. Deep reddish-brown cloth-covered boards with gilt titles front and spine.  This edition has a cut-away thumb index not present in all printings of the standard edition. 12mo.  The cloth is a little rubbed at corners and spine ends, with a small bump on the lower leading corner, a scratch on the rear panel and a couple of minor marks.  A little skewed. Previous owner’s name neatly inked on the front paste down else internally neat, clean, bright and tight.  

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.