Quantity: 1 available
LATER EDITION, first edition, 1914, Preface by Louis Saulnier, dated April 1952. First translated into English in 1924 by chef Edouard Brunet, chef to the Duke and Duchess of Roxburghe. 8vo. 9 1/4 x 6 1/4 inches. xii, 263 pp. Title page vignette, Preface by Louis Saulnier, Introduction, Index on heavy paper bound-in, black-and-white illustrations throughout; text clean, unmarked. Gilt-stamped burgundy cloth, top edge stained red, illustrated endpapers; binding square and tight, minor shelf wear. Previous owner's signature on front pastedown, title page, and index. GG818-073. Very Good. This petite encyclopedia is known to classical French chefs as the bible of gastronomy, covering basic culinary preparation of complex French sauces, garnishes, entrees, salads, and other staples in all menu categories.
Title: Le Repertoire de la Cuisine
Edition: Later Edition
Publisher: Chesterfield, UK, Florian Press: n.d.
Book Condition: Used: Very Good
Item: 0.00 Item
Seller ID: GG818-073
Keywords: Louis Saulnier, Edouard Brunet, Gastronomy, Repertoire de la Cuisine, French Cuisine