Notes for All Recipes

Julia Child once said, “If you understand technique you don’t need a recipe.”  A recipe should be guide not a ball and chain.  Subtle layering of flavors transforms good recipes to great ones.  Escoffier modernized and codified Antoine Careme’s haute cuisine, forming the basis for modern French cooking.  Le Repertoire assumes the reader knows the fundamentals, the basic techniques.  We should strive to do the same, as home chefs.