Le Repertoire De La Cuisine

Le Repertoire De La Cuisine

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Classic Catering Textbook.

⚠️ WARNING (California Proposition 65):

This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

For more information, please visit www.P65Warnings.ca.gov.

  • Q: What is 'Le Repertoire de la Cuisine' about? A: 'Le Repertoire de la Cuisine' is a classic catering textbook authored by Louis Saulnier. It serves as a comprehensive guide for culinary professionals and enthusiasts, covering a wide range of recipes and techniques.
  • Q: What type of binding does this book have? A: This book features a hardcover binding, which provides durability and a professional appearance, making it suitable for frequent use in both home and professional kitchens.
  • Q: How many pages does 'Le Repertoire de la Cuisine' contain? A: 'Le Repertoire de la Cuisine' contains a total of 240 pages, offering extensive content for readers interested in French cuisine.
  • Q: Is 'Le Repertoire de la Cuisine' suitable for beginners? A: While 'Le Repertoire de la Cuisine' is a comprehensive resource, it is primarily aimed at those with a foundational knowledge of cooking. Beginners may find some recipes and techniques advanced.
  • Q: What is the condition of the book? A: The book is listed in 'Good' condition, indicating that it may have some wear but is still fully functional for reading and reference.
  • Q: When was the 17th edition of this book published? A: The 17th edition of 'Le Repertoire de la Cuisine' was published on January 1, 1982.
  • Q: Who is the author of 'Le Repertoire de la Cuisine'? A: The author of 'Le Repertoire de la Cuisine' is Louis Saulnier, a notable figure in the culinary field.
  • Q: What is the main focus of this textbook? A: The main focus of 'Le Repertoire de la Cuisine' is to provide a detailed reference for classic French recipes and culinary techniques, making it a valuable resource for chefs and cooking students.
  • Q: Can this book be used for professional culinary training? A: Yes, 'Le Repertoire de la Cuisine' is often used in culinary schools and professional training programs due to its comprehensive coverage of recipes and techniques.
  • Q: What is the material of the book? A: The book does not specify a particular material for its content, but it is printed on standard paper suitable for a textbook.

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