Mon Répertoire de Recettes

A small-scale counterpart to Piège’s Le Grand Livre de la Cuisine Française, this is a compact collection of what the chef calls his daily fare.

It’s quite a repertoire: more than 1500 recipes which range from classics to contemporary dishes. In a nod to the physical form of the original Le Répertoire de la Cuisine by Louis Saulnier, the book is tabbed for easy reference to 34 chapters which begin with hors d’ouevre and continues on through eggs, sauces, tartes, and even restaurant desserts. (Professional chefs, it seems, can never fully leave the restaurant kitchen).

The range of dishes spans eras. Some might have been created by Escoffier; others are firmly twenty-first century, at least in the French kitchen:

• Tournedos Rossini
• Duck rillettes
• Tarte flambée
• Sesame cabbage salad with soft-boiled egg 
• Sea bream ceviche with coconut milk and lime
• Green tea sorbet

Practical, especially for cooks who are already comfortable in the kitchen.