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Recipes, cooking lessons, tips, tricks, food blog.
Le Répertoire de la Cuisine by Th.Gringoire and L.Saulnier is a classic recipe book. First published in 1914, it contains and codifies over 7,000 recipes.
This book is intended for the professional cook, formally trained in the techniques used within. There are no quantities, and provide minimum information. It is in fact a "cheat sheet" or loose guide, more than a recipe book as we've come to know them today.
Generations of professional cooks had to learn this book by rote. Tests at the end of apprenticeships involved making dishes from the book, without having access to the book.
Bananas and apples, sliced thinly; julienned celery. Mayonnaise.
As you can see, this recipe is rather minimalist.
You may be interested in purchasing this book from my Amazon shop!
I shall be translating recipes from Le Répertoire every now and then. These adaptations will be listed here.
A simple garnish to go with grilled meats or fish. Don't let its simplicity fool you, Beurre Maître d'Hôtel is a classic well worth serving!
If organic farming is the natural way, shouldn't organic produce just be called "produce" and make the pesticide-laden stuff take the burden of an adjective? Ymber Delecto