Le Répertoire de La Cuisine / Cookery Repertory 17th Edition. 1982 Louis Saulnier. Translated. Garage sale treasure.
Just like encyclopaedias, these types of books have been replaced by their digital companions. What the digital version lacks is the chance opening of the page, to fall upon a new term to delight, disgust or amuse. Amuse-bouche – a bite sized hors d’oeuvre. I like that they translate Entrées d’Abats to Entrées of Abats, as then it becomes more digestible I suppose. Go0gle translates it as giblets. I also see offal and the animal parts no one wants to know about as a definition.
It’s also harder to be a snob with a digital version. No one can witness your literary skills. I learned a new word today from this book : farinaceous [
- Made from, or rich in, starch or flour.
- Having a floury texture; grainy.
Seeming as I’m wheat free these days, I don’t think I’ll have much use for it any time soon.
Entrées d’Abats translated as Entrées of Abats
Status: A 1960 edition of this book sells for over $250! I wonder if this is worth a few bucks? If so, convince Mr. OP to sell.
Kill-ratio: 18:3 / 6:1
Alt-title: Untitled Tome No. 247 For Mastering the Art of Digesting The Grotesque
The customary shout out to Richard, and John, for inspiring the Alt-Title Untitled post delusions, and to Ben for the jokes format.
A shame, “Farinaceous” is far too good a word to simply mean “Floury”..this book looks great!
Isn’t it though. I suppose I could start using it and creating a new meaning for it.
Bon. Good.
Thanks. Merci.