Le Repertoire de la Cuisine

Standard edition. This compactly presented English language edition is undated but it appears to date from the mid 1970s. viii, 240pp.  Deep reddish-brown cloth-covered boards with gilt titles front and spine.  Cut away thumb index on the fore edge, with gilt lettering.  12mo.  Cloth just a little pushed in at spine ends and a little worn and marked, with some ingrained dustiness.  Internally neat, clean, bright and tight barring a small corner clip at the base of the half-title page. A very good, clean and presentable copy.  Le Repertoire de la Cuisine is a reference cookbook, aimed at practitioners,  by Theodore Gringoire and Louis Saulnier.  It as 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 6,000 dishes, 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.