Text in French. Reissue. xx, 240pp, lightly illustrated. Printed in red and black. Brown glazed boards with yellow lettering front and spine. Cut away thumb index. 12mo. Boards quite heavily shelf worn, rounded on corners and spine ends. Pages slightly toned and two leaves have a crease along the fore edge.
Le Repertoire de la Cuisine was first published in 1914 It was intended as a addition to Le Guide Culinaire by 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.
