Average Reviews:
(More customer reviews)I find Louis Saulnier's Le Repertoire de La Cuisine to be a classic text that is too much for a novice to wade through, and Hering's Dictionary has upped it a notch, in quantity and in chaos! (Mine is the 10th Ed 1987, I'm told the newer editions are not terribly better organized.)
I enjoy both books as I like to learn about classic (Usually French) preparations and terms. There are no typical "recipes" with carefully measured ingredients and steps to produce the final product in either of these books to cook by, instead just the pertinent ingredients are listed, without quantities, to remind professional level chefs and caterers of what needs to be present.
Herrings "outdoes" Le Repertoire's Escoffier cuisine in that it has these "recipes", and additionally has recipes from other countries to generously flesh out it's pages.
Chaotic...oh yes! I looked up "Duck" in the index, and got pages 409-413. Had I also looked up "Canvasback Duck", I'd have gotten a few more recipes on p. 309...and same for "Wild Duck on p. 551, and "Rouenese Duck" on p. 508, for more recipes!
Look up "liver" and find no entries, however "Calves liver" is the ticket!
Want "eggplant"? There's no entry in the English Index for "eggplant" or "aubergine", however a wise cooks goes to the French Index, and finds "aubergines" at two sites, and still it misses a third site of "eggplant" recipes on p. 87.
If you look up "Shrimp" there's 9 recipes on p. 231, however if you are wise to "Caramote", a giant prawn of the Adriatic, one gets the 13 additional recipes on p. 174!
If the price is right, and you are a curious ferret, get both Le Repertoire and Hering's. If faced with a choice, I'd prefer Herring's for the 853 pages, over better organized Repertoire's 239 pages.
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