Le rp̌ertoire de la cuisine
Saulnier, L.1982
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First published in 1914, La Rp̌ertoire de la Cuisine rapidly became internationally famous as a standard reference work in the culinary world. It presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and prepartions for appetizers, soups, egg and fish courses, entrees, salads, vegetables and desserts.
Main title:
Le rp̌ertoire de la cuisine / L. Saulnier ; translated from the original French edition by E. Brunet.
Author:
Edition:
[17th ed.].
Imprint:
Ashford : Leon Jaeggi, [1982].
Collation:
239 p. : ill. ; 20 cm.
Notes:
Text on lining papers.
ISBN:
9780950187501 (hbk)095018750X (hbk)
Language:
EnglishFrench
Subject:
BRN:
2514207