Standard edition. This compactly presented English language edition is undated but appears to date from the mid 1970s. xii, 240pp, lightly illustrated. Deep reddish-brown cloth-covered boards with gilt titles front and spine. 12mo. Cloth just a little pushed in at spine ends. Internally neat, clean, bright and tight throughout. Please note that this edition has a printed thumb index, not a cut-away index as is present in some other editions. In it original glossy dust wrapper, a little bumped on extreme edges, a couple of minor indentations on rear panel and a short corner crease on the rear inner flap.
A very good, smart and presentable copy which retains its original dust wrapper. 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 has become a standard reference for classical French haute cuisine, containing some 6,000 dishes, explanations of French culinary terms and instructions for haute cuisine techniques. 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.
By far the best, smartest copy of this sought after work we have had in years.
