Third British de luxe edition. 276pp, lightly illustrated with line drawings in text. Deep red cloth-covered boards with gilt lettering front and spine. Illustrated endpapers, with a cut away thumb index on the fore edge. 8vo. Boards are a little rubbed and rounded at corners and spine ends with a couple of small, mild marks on the upper panel. Internally neat, clean, bright and tight. In its original dust wrapper, worn and a little marked, heavily chipped and chapped around edges with minor in several places. There is a mild red stain on the rear inner flap. Dust wrapper now protected in an archival-quality Mylar sleeve, fitted without the use of tape or adhesives.
Le Repertoire de la Cuisine is a reference cookbook by Theodore Gringoire and Louis Saulnier 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 is a standard reference for classical French haute cuisine. 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.
This deluxe edition is a little larger than the standard edition, with colour sprayed edges, a coloured index guide and an elegant cut away thumb index. The dust wrapper, unusually, features an image of the author, Saulnier, reproduced from a painting by Sir William Orpen. The preface states that this edition "retains all the features of the original work suitably amended to bring them up to date". It is an unusual edition, and harder to find than the Standard Edition and its variations.
