LE REPERTOIRE DE LA CUISINE,

London: Leon Jaeggii & Sons Ltd., 1982. (UK) 7th Edition 1982 to the spine of the dust jacket. Cooking spots here and there, to the edges of the end papers, and to the top edges of pages, the pages are generally clean with a small cooking spot there and there, faint discoloration to the top 1" of the back cover, about Good(-) only used copy with Acceptable dust jacket whihc is tained to the back panel and spotting to panels of dust jacket. DJ is in mylar sleeve. Maroon boards with titles in gold, 239pp; printed finger index to leading edge to quickly find food sections. A few decorative B&W drawings. This is a standard aide-memoire for young restauranteurs, hotel proprietors, head waiters, chefs, and food writers which first appeared in 1914, a pocket reference to more than 7000 French terms, sauces and skeleton recipes of the cuisine of Escoffier. The book is orgainized into 12 sections; fundamentals, garnishes, hors-d'oeuvre, soups etc. with a handy thumb index. In the egg section there are 74 different kinds of omelets identified, and there are an astonishing 300 ways to prepare sole. It is amusing to note that Sole Casanova is poached, decorated with sliced truffles, surrounded with oysters and mussels and finished with a white wine sauce. This is the perfect book for those who need to know the difference between Demi-Glaze and Sauce Espanole. ((1.3 JM LVR 206/5. 7th. Hardcover. Acceptable/Acceptable. 12mo - over 6¾" - 7¾" tall.