Has anyone ever read this book whose title serves as the subject of this topic? I came across the book while I was checking the status of some Christmas gifts I have ordered for my brothers and my boyfriend. When I was looking inside the book, it looked like a book of culinary definitions and looked interesting. I would like to thank in advance all who respond to this topic!

[davewarne]

Hi,
Yes, there is a copy of the Repertoire sitting on my bookshelf. I bought it in 1967 when I was a second year student at chefs college. It is now very 'old fashioned' in that it serves as a dictionary of garnishes and ingredients for classical named dishes. Back then it was the requirement in hotels and restaurants (mostly French) to be able to produce dishes to exactly identical to other top places. Deviation from the book was sacrilege. Things are much moved on. Originality and imagination are now the catch words. On the whole an improvement, I think.

Happy New Year.

[judy]

that is a sad comment. I love this little book, it has always been on my shelf, true not the most used book but great reference to names of the classics. This is the basis of our profession, why dismiss it?

[cape chef]

Judy, I agree with you.

I was givin this little book by my boss when I took over for him as Chef of where I still work,

he was givin this book from the chef at the Boureviage hotel in switzerland when he was an apprentice. I also have this book on my shelf (the french version) and am very happy to own it.
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[davewarne]

Hey, I didn't mean to upset anyone.
I've kept my copy but how often do you see classical dishes from Le Repertoire on menus << Oh what have I said! >>.
In relation to Afra's aims and finances would you recommend this for her to buy?

David

[cape chef]

david, No worries my friend,

Books like these hold a certian value beyond the fact that you don't see these dishes so much anymore. It's a slice of culinary history.
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