Introduction on page vi.
The menu on page viii.
The wines on page ix.
Explanation of french culinary terms on page x.

First published in 1914, Le Repertoire de La Cuisine is an international culinary treasure trove written by Escoffier's own student, Louis Saulnier. The Repertoire, as it is commonly known, is an abridged guide to the master's kitchen. This edition includes a special insert with introductory remarks by distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the last word on the recipes, terminology and techniques that make up classic French cuisine.
The repertory is a handy, highly portable, and quick reference for those who are already well-versed in the classical techniques.
Here, professional chefs, restaurateurs, hotel owners, managers of staff and anyone else with a passion and knowledge of fine dining will find a definitive catalog of French culinary terms.