This nicely bound and compactly presented edition is undated but appears to be 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. A little bowed. The front free endpaper shows the marks of a previous owner's name having been erased in the top corner else internally neat, clean, bright and tight.
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.
