Le Répertoire is not a cookbook; it is a dictionary of culinary syntax. It assumes you already know how to cook. If Le Guide Culinaire is the novel, Le Répertoire is the CliffsNotes. The book is organized alphabetically by ingredient or dish category. Under each heading, you will find a list of variations. There are no quantities. There are no methods.
Enter Louis Saulnier.
In 1914, Saulnier, a student of Escoffier, published Le Répertoire de la Cuisine . His goal was not to replace the master’s work, but to summarize it. He stripped away the verbose descriptions and detailed measurements, leaving only the skeletal structure of the dishes. He created a "repertoire"—a catalog or index—of the vast canon of French cuisine. Le Repertoire De La Cuisine English Pdf