There is a small section of the book where the pages have come loose over time but have been kept tucked inside the boards so are not lost, (pages 38 - 43 have become seperate), so although there is damage it is all present and could be repaired or is fine for reading. There is crackling to paper along binding throughout with webbing visible and little knicks around the string binding. and cracked to the page after front endpaper with cloth webbing visible but the book can still be handled, see photos. The pages are age toned, all bound with no pages loose or missing. A neat name inscription to the decorative title page. I just think it is the most fabulous thing, it is nostalgic and interesting to read. The book has been well used and well loved and has stood the test of time. Binding is fine, the spine a little crackled but can still be handled delicately for reference or reading. Hardboards covered with dark red cloth, the page fore edge with fabulous alphabetical thumb holes lettered A-L, acting as a page index. This edition translated into English is undated but states it is the 13th edition I estimate it is from the 1960s or 1970s. P ublished originally in 1914, and translated into multiple languages. Brunet Published by Leon Jaeggi & Sons Ltd, London A fabulous profess ional standard reference vintage cookbook which was used in the culinery world as a "go to" for trainee chefs or restaurateurs when writing menus with simple explanations of French cuisine and dishes. Saulnier, translated from the original french edition by E. Item: 185932628677 Le Repertoire de la Cuisine L Saulnier Vintage French Chef Menu Book Thumb Index. Anyone interested in cooking should find plenty of recipes in both books to create mouth-watering meals and treats at home.Seller: ✉️ (3,524) 100%, 'Le Répertoire de la Cuisine' has always been a worthy companion to Escoffier's 'Le Guide Culinaire'. It also explains all those mysterious French culinary terms, which often baffle the reader of a menu in a restaurant, in simple, easy to understand language - one doesn't have to be a professional chef or a linguist to understand what is on offer. The recipes are there albeit often in one or two lines and that for many is the real appeal of this book - having become acquainted with the basics, one can have a go and create one's own concoction bearing the same name. It is not bulky, is easy to understand and gives one all the cookery tips one generally requires, whether one is looking to prepare poached eggs, artichokes, compound salads or choice desserts. Mine is an older edition, published by Jaeggi, and dedicated to Auguste Escoffier, the master chef - Louis Saulnier was his pupil.Īlthough intended primarily for serious cooks, 'Le Répertoire' is a handy culinary reference book for anyone interested in culinary delights. One can se e why many serious cooks prefer 'Le Répertoire' to other cookery books. Not everyone wants a prescriptive recipe. Modern cookbooks, often with glossy illustrations, many of them produced by chefs working in well-known hotels or restaurants or by television cooks, may not appeal to everyone, particularly if one is actually just interested in knowing a bit more sbout a particular dish, its main ingredients and 'hints' on how to prepare it.
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