Features

The Chef’s Répertoire is the perfect pocket reference for every foodservice and hospitality professional, food writer/blogger, and culinary enthusiast. This user-friendly inventory describes over 1100 modern classic dishes found on American menus. This book makes it so easy to find information, from pronunciation and origin to ingredients and techniques.

Inspired by Le Répertoire de La Cuisine, this valuable reference is divided into 12 thumb-tabbed sections and easily slips into a chef's apron pocket. Each entry describes the natural sequence of a dish in concise phrases using a chef's vocabulary. As food and technology continue to evolve, this book offers a convenient place to reference classic dishes that compose modern American cuisine. A complete list of dishes is located in the back of the book.

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