Everyone interested in cooking should have Louis Saulnier's Le Repertoire de la cuisine, and, happily, it is now available in English. It contains the whole classic French cuisine in short compass. The virtues? If you travel, it reveals the menu: DuBarry means cauliflower is in the dish. Better yet, the carefully organized sections on every food provide suggestions beyond your imagination for sauces, garnishes, and the rest. If you have a fancy and combine consommé, tapioca, chicken parts, mousseline, and crayfish tails, you know it is called Belle Gabrielle. Perfect for cooks who can take the hint and essential for those who cannot. This edition contains comments on its use by Jacques Pepin and George Lang. Every great chef keeps this book at hand.