The book assumes you already know how to cook. It assumes you know how to make a suprême sauce , how to truss a chicken, and how to reduce a glaze. It is a book of codes—a shorthand for the professional kitchen.

The encyclopedia of food. While the Répertoire tells you what a dish is, Larousse tells you the history of the dish.

It is organized into twelve sections, covering everything from hors d'oeuvres, soups, eggs, and fish to entrées, sauces, and desserts. Accessibility: