The Chef's Repertoire - Hardcover

Alinat, Gui

Hardcover

ISBN 10: 0826942350 ISBN 13: 9780826942357

Publisher: American Technical Publishers, 2010

Synopsis

The Chef's Repertoire is a superb collection of classic dishes served on American menus with their pronunciations, origins, ingredients, and techniques. This book, inspired by Le Repertoire de La Cuisine, contains over 1100 entries that are listed alphabetically within 12 clearly identified sections. Most entries provide a pronunciation guide and country of origin in addition to the recipe description. An entry index of all the dishes is located at the back of the book.

Each entry describes the natural sequence of a dish in a few concise phrases using a chef's vocabulary. Readers are expected to have some culinary knowledge. While the novice may be challenged when following the progression of each classic dish as listed, the professional or serious home chef will navigate easily. Every practicing chef, culinary student, chef educator, and cooking enthusiast should own a copy of this user-friendly book of recipe reminders.

Sections:

• Stocks & Base Sauces
• Sauces
• Soups
• Appetizers
• Eggs
• Fish & Seafood
• Meats & Poultry
• Pasta
• Salads
• Sandwiches
• Sides
• Desserts

About this title

About the Author:

Gui Alinat is a certified executive chef, food writer, and food photographer. Born and raised in Provence, Gui was classically trained in France. He traveled extensively, working in restaurants around the world, before settling in Tampa. For the past nine years Chef Gui has catered exclusive private events, leading his team to the forefront of the Florida culinary landscape. His culinary style is best described as authentic continental gourmet cuisine that emphasizes sound nutrition. Chef Gui's food embodies natural ingredients, exquisite tastes, and elegant presentations. Gui is a regular contributor to periodicals and blogs, and is also a culinary instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy. To learn more about Chef Gui Alinat and his cuisine, visit chefgui.com.

Review:

"Chef Gui's first book is definitely one he can be proud of, and I believe that it will be well-received by professional chefs and culinary enthusiasts alike. Gui has created a quick-reference inventory that every American working in the hospitality industry should own."
Rick Tramonto, Executive Chef/Partner TRU
Culinary Director, Tramonto Cuisine & Tramonto Steakhouse

"In a flash, you are reminded of a recipe or technique that you might need to reference. This book will be attached to my kitchen counter!"
Ariane Daguin, dartagnan.com

"Chef Gui's repertoire is a short version of many international recipes which will delight professionals and cooks with basic culinary knowledge."
Marie-Annick Courtier, chefmarie.com

"I love the ability I have with this book to put together delicious meals without needing complete recipes yet using well-known dishes from around the world."
Beth Karam-Putt, sweetsisterscakes.com

"Alinat's repertoire lists the modern classic recipes chefs must have at their fingertips. This book should be on the desk of every high-end restaurant chef."
J. Hugh McEvoy, President, Chicago Research Chefs

"As a food columnist, blogger, and cookbook author, I am always in search of inspiration to kick-start a recipe. This book is a perfect resource."
Jaden Hair, SteamyKitchen.com

"Chef Gui's book will inspire great cooks to create great meals. It will find a place at my desk where I will use it to inspire some exciting new BBQ dishes."
Ray Dr. BBQ Lampe, drbbq.com

--From the book jacket

About this edition

• Publisher: American Technical Publishers
• Publication date: 2010
• ISBN 10: 0826942350
• ISBN 13: 9780826942357
• Binding: Hardcover
• Edition number: 1
• Number of pages: 176