As a source of reference, Le Repertoire de La Cuisine, is precious to both. Le Repertoire de la Cuisine by Saunier translated from the French by E. Deluxe edition 1967 published by Leon Jaeggi & Sons Ltd. La Cuisine: sa technique, ses secrets by Raymond Oliver. EXCERPTSAmong the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. Hardcover. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. It is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.
Eggs
Entrees--meat, game, and poultry
Garnishes and Sauces
Fish
Savouries
Fundamental elements of cookery
Salads
Entrees--meat supplies such as livers, kidneys, and hearts
Soups
Vegetables and Pastas
Sweets
Hors d'oeuvre
le repertoire de la cuisine
Reviews
robert fraser
I t was 50 years ago an I lost mine a few years ago so I wanted another copy for my collection. It was the first cookery repatoire that all young comie chefs got.
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Joined in 2023 
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Joined in 2023 
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