Front cover image for Le répertoire de la cuisine

Le répertoire de la cuisine

Abstract: All aspects of French cookery are examined to provide a handy menu planning tool for the skilled chef. The fundamentals and principal preparations upon which the French cuisine rests are discussed, with ensuing chapters on garnishes and sauces, hors d'oeurves, soups, eggs, fish, variety meats, poultry, game, meats, salads, vegetables, sweets and savouries. Nearly 7,000 recipes are included alphabetically by chapter in their briefest form; for example, the Shad Bercy recipe reads, "Season, oil, cook in oven, Bercy sause." Recipes range from Eggs Reine Margot (in tart shells with a sauce of pistachio butter) to Souffle Aida (orange flavored with fresh fruits soaked in curacao). A glossary of French culinary terms in included
Print Book, English, 1976
Standard ed View all formats and editions
Leon Jaeggi ; Barron's Educational Series, London, Woodbury, N.Y., 1976
xii, 239 pages : illustrations ; 20 cm
9780812051087, 0812051084
Translated from the original French edition by E. Brunet
On spine: The cookery repertory. 13th ed