"A basic reference to the cuisine of Escoffier. With 6,000 dishes for hors-d'oeuvre, soups, eggs and fish, entrees, salads, pastas, vegetables, pastries"--Front

From "Gourmet" to "Esquire" to the "Wall Street Journal," Bernstein has drawn widespread acclaim for her passionate reinterpretations of the Latin dishes of her

The Chef's R�pertoire is the perfect pocket reference for every foodservice and hospitality professional, food writer/blogger, and culinary enthusiast.

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on