Standard edition. This compactly presented English language edition is undated but appears to date from the mid 1970s. xii, 240pp, lightly illustrated. In deep red cloth-covered boards with gilt titles front and spine. 12mo. Boards a little rounded at corners, cloth rubbed at corners and spine ends. The boards have been covered in a self-adhering clear film wrapper - and wrapper itself is worn and bubbling, loosened and ridges over the spine.. Previous owner's inscription flamboyantly in felt tip pen on the front pastedown 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. 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 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.
