Le Repertoire de la Cuisine - The Cookery Repertory (Standard Edition)

Product Information

Anglaise - Carrots, turnips, cauliflowers, French beans, plain boiled potatoes. All cooked in salt water. Paul Bocuse needs no introduction. But to all foodies out there taking baby steps toward their cooking career, we’ll take a moment to spotlight this star of the culinary walk of fame. Anna - Cut in cylinders, slice in rounds, wash and dry, set in layers on a special pan with clarified butter, cook in oven, when half done turn over to colours both sides. Omelette Célestine - Small omelette with marmalade in centre, another larger spread with jam. Roll together, sprinkle sugar, glaze with red iron.

Niçoise - French beans, tomato quarters, potatoes, decorate with fillets of anchovy. Olives and capers. Vinaigrette sauce. We believe cooking is meant for everybody. Anyone who’s a little creative and always adds that secret ingredient, love, has the potential to turn into a brilliant chef. Cooking is about passion, creativity, sometimes about intuition, a lot of times about timing, but, mostly, it’s something you can learn and perfect. Tripes a la Mode de Caen - (Tripe) Carrots, onions, ox feet, tripe with beef fat and herbs, moistened with white wine, cider, brandy, cooked 10 hours. Crème Caramel - Moulds lined with caramel sugar, filled with Crème reversée custard, cook in oven in bain-marie.Before Nouvelle Cuisine, British restaurant food was overwhelmingly French. Le Répertoire enables chefs to produce approximations of classic French dishes by describing the ingredients and method(s) used to produce them, without quantities. Impérial - Tapioca cohered with yolk of eggs and cream, passed through a tammy, garnished with large sago. Escargots Vigneronne - (Snails) Toss the snails in butter with chopped shallots, garlic, salt and pepper, dip them in batter and fry in walnut oil. Poulet Vichy - Poach, cover with Suprême sauce, finish with purée of carrots, garnish with tartlets crusts filled with Vichy carrots. Châtelaine - Hard-boiled eggs, truffles, artichoke bottoms, potatoes, vinaigrette with chopped tarragon.

Bonne Femme - Minced leeks and potatoes fried in butter and moistened with white consommé; garnished with French bread, finished with butter and cream Farce de Poisson - (Fish Forcemeat) Fillets of fish, pounded with white of eggs, pass through a sieve and gradually add cream until the proper consistency.

Develop

Brunoise - Consommé garnished with small cubes of carrots, turnips, leeks, celery, peas and chervil. To remind him of the ingredients/method of a dish which he had temporarily forgotten, or more likely when a customer had asked for a dish so far off the menu that he'd never made it previously. This would give the answer. Choisy - Cooked in butter, dressed on croutons, cover with white wine half-glaze sauce, garnish with braised lettuces and Château potatoes.

The 21st-century edition of Le Larousse Gastronomique is enhanced with 3,800 recipes featuring dishes from all over the world, 400 reportage photos of the most prestigious restaurants today, and behind-the-scenes access to the kitchens responsible for the finest food. And, of course, it includes biographies of chefs whose influence and contribution to worldwide improvement of cooking needs to be known, whose views and dedication have changed the way we see gastronomy today. Crème Pâtissière - 12 yolks, work with 1 lb sugar. Add 4 oz flour. Mix in a quart of milk. Let boil. Vanilla. There are more than 100 potato recipes, with names like Anna, Bataille, Delmonico, Duchesse, Julienne, Macaire, Marquise, Parmentier etc. The names can reflect extra ingredients or cooking methods. In this way, the book is also a glossary – a menu decoder, if you like. These days, that may be more useful in France, than in Britain. Photo by cottonbro on Pexels.com In Michael Ruhlman's 2009 book Ratio, Culinary Institute of America instructor Uwe Hestnar cited La répertoire alongside Larousse Gastronomique and the works of Escoffier and Carême as required reading for anyone interested in classical French cooking. [2] Format [ edit ] Ambassadeur - Duchesse potatoes, artichoke bottoms filled with mushroom purée, scraped horseradish.

Refine Search Results

Crème Frangipane - 1lb sugar. Work in gradually 8 eggs and 16 yolks. Add 10 oz flour, 5 pints milk. Boil a few minutes. Vanilla. Celery, apples, bananas, walnuts, mayonnaise, says La Rep, although I don't remember bananas being listed by the American in Fawlty Towers. Hollandaise - Reduction of vinegar with mignonnette pepper. Add yolk of eggs and whisk in gradually some melted butter and a little water or cream, strain and finish with lemon juice, (Must not boil) Monte-Carlo - Dice of pineapple and oranges, grains of pomegranate, lemon juice and cream, dressed in tangerine skins, served on crushed ice, hearts of lettuce between each.