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| Repertoire de La Cuisine, Le: A Guide to Fine Foods | 
 enlarge | Author: Lewis Saulnier
Publisher: Barron's Educational Series
Category: Book
List Price: $18.95
Buy New: $11.20
You Save: $7.75 (41%)
New (32) Used (12) Collectible (1) from $9.99
Avg. Customer Rating:  16 reviews
Sales Rank: 55415
Media: Hardcover
Number Of Items: 1
Pages: 239
Shipping Weight (lbs): 0.9
Dimensions (in): 7.4 x 4.8 x 1
ISBN: 0812051084
Dewey Decimal Number: 641
EAN: 9780812051087
ASIN: 0812051084
Publication Date: December 31, 1977
Availability: Usually ships in 1-2 business days
Condition: Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Ships by USPS. 1+ million customers served-In business since 1986. Happy Customers is Our #1 Goal. Toll Free Support
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| Customer Reviews:
| Showing reviews 1-5 of 16 | | NEXT » |
 Repertoire de La Cuisine April 6, 2008
Repertoire de La Cuisine, Le: A Guide to Fine Foods
We bought this book for our son who is a chef for his 21st birthday. He thought it had gone out of print so it was a fantastic surprise as he thought it was unobtainable.
Must have for every chef January 15, 2008
Great book. Not for everyone, as doesn't give weights etc. just the bare facts. Love it
Don't mean to sound snobby, but this isn't for amateurs :-/ May 7, 2007
2 out of 2 found this review helpful
If you want to know everything in full, detailed explanations with pictures and such, but you're past Martha Stewart, Rachael Ray and --god forbid-- Sandra Lee, then get the Joy of Cooking, or the Larousse Gastronomique.
If you think of this as more of a chef's pocket dictionary, you'll better understand what this book's intent and purpose is.
 A must have for Chef's February 23, 2007
2 out of 3 found this review helpful
I am a Chef specializing in French cooking and this book is a "must have". I could only give it 4 stars as it is not available in paperback that I could keep in my back pocket while in the kitchen.
Indespensible November 25, 2006
2 out of 2 found this review helpful
This book was recommened to me by one of the other Chefs that I work with. It has been increasingly important to me when I don't wish to pull out Escoffier and need a quick reference or just a notion or tickle of what goes into a dish. If you are a home cook I don't recommend this book as it is beyond the scope of most home cooks to understand but if you are a professional and don't yet own a copy I suggest that you treat yourself to this delightful work. the grouping can be hard to get used to but once you are past that you are home free. Enjoy!
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