The Chef's Repertoire

The Chef's Repertoire is a superb collection of classic dishes served on American menus with their pronunciations, origins, ingredients, and techniques. This book, inspired by Le Repertoire de La Cuisine, contains over 1100 entries that are listed alphabetically within 12 clearly identified sections. Most entries provide a pronunciation guide and country of origin in addition to the recipe description. An entry index of all the dishes is located at the back of the book.

Each entry describes the natural sequence of a dish in a few concise phrases using a chef's vocabulary. Readers are expected to have some culinary knowledge. While the novice may be challenged when following the progression of each classic dish as listed, the professional or serious home chef will navigate easily. Every practicing chef, culinary student, chef educator, and cooking enthusiast should own a copy of this user-friendly book of recipe reminders.

Sections:

• Stocks & Base Sauces
• Sauces
• Soups
• Appetizers
• Eggs
• Fish & Seafood
• Meats & Poultry
• Pasta
• Salads
• Sandwiches
• Sides
• Desserts