Le Repertoire de la Cuisine - The Cookery Repertory (Standard Edition)

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Paul Bocuse is regarded as the father of modern French cuisine, and a beacon for the culinary world over the past 50 years. In 2011, the Culinary Institute of America named him Chef of the Century. There are three Michelin stars and the Legion of Honor in his name. Niçoise - French beans, tomato quarters, potatoes, decorate with fillets of anchovy. Olives and capers. Vinaigrette sauce. Bouillabaisse (Marseillaise) - Fish to employ: racasses, John Dory, whiting, conger-eel, red mullets, langoustines (all from Mediterranean). Large fishes cut, others whole. Preparation – Fried in oil, minced onions, leek, add crushed garlic, bay leaf, fennel, dice of tomato. Set some fried slices of bread in a deep dish, pour over cooking liquor, serve fish in another dish.

I also note in The Menu Book, a similar book, bananas do not feature. Were they ever in, or were they in and taken out later ? We can even say Paul Bocuse owns French cuisine, and he’s had all the time in the world to prove it. In this book, he shares 500 traditional recipes to hook any beginner on the artistry of cooking, but that are appealing enough to attract a more experienced and confident chef. Anglaise - Carrots, turnips, cauliflowers, French beans, plain boiled potatoes. All cooked in salt water. Hongroise - Cauliflower moulded into balls, coated with Mornay sauce and paprika, glazed, chopped ham, glazed potatoes. Louis Saulnier, a student of Auguste Escoffier, wrote the Répertoire as a guide to his mentor's cooking as documented in Le Guide Culinaire. It is a standard reference for classical French haute cuisine and has been translated into English by Édouard Brunet (1924) and Spanish (2012). [1] The 1976 American edition has an introduction by Jacques Pépin. The 15th English edition of The Cookery Repertory was published by Leon Jaeggi & Sons Ltd, London, in 1979.For the low carber, there are literally thousands of possibilities for starters, mains, sides and vegetables, because the book was written before the low-fat mantra became de rigueur. Also, restaurant and hotel chefs aren’t as concerned with nutrition as chefs in schools or prisons, as the majoity of customers aren’t eating there daily. The customers want and expect, something next level and the use of butter and cream, for example, can do that. Potted Char - Poach in white wine with mirepoix, remove the fillets and lay them in an earthen pot, cover with clarified butter, cook in oven 15 minutes, keep in cool place. Crème Frangipane - 1lb sugar. Work in gradually 8 eggs and 16 yolks. Add 10 oz flour, 5 pints milk. Boil a few minutes. Vanilla. Belle-Hélène - Grilled mushrooms filled with concassed tomatoes, new peas, new carrot and potato croquettes. Truite George Sand - (Trout) Filleted, poached, skinned, coated in shrimp sauce, garnished with quenelles and shrimps, slices of truffle.

Monte-Carlo - Dice of pineapple and oranges, grains of pomegranate, lemon juice and cream, dressed in tangerine skins, served on crushed ice, hearts of lettuce between each. Le Répertoire de la Cuisine was written by Théodore H Gringoire and Louis Saulnier, although some editions seem to miss out Gringoire altogether. Louis Saulnier was a student of the great Auguste Escoffier, and he wanted to produce a companion to his mentor’s book, Le Guide Culinaire.

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No cooking career will get off the ground without one of the most essential cook books out there, the French cooking bible, Le Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. For cuisine enthusiasts, it’s important to master the art of cooking, but when love for cooking turns into the desire to know as much as you can, the Larousse Gastronomique is the must-have tool for turning you into a professional.