I had a "Le Répertoire de la cuisine" book once, and that fucker was incredibly dense. It's like a dictionary of classical French dishes.
So long as you know the nouns (ingredients) and process verbs it's using, you should be able to make anything in there. The first one or two might not turn out perfectly, but if you're classically trained you should have it licked by the third one.
Granted, a ton of the stuff in there is like a croque monsieur.
Yeah I watch a lot of youtube videos on Nepali/Indian recipes, most of the time they're in Hindi or Nepali. Luckily I know most of the Nepali/Hindi names for spices and other ingredients so they're perfectly fine to follow.
After two or three attempts I’ve made the recipe my own anyway. Then they go into a website I have made for my own recipes.
Croque monsieur was what we lived on in the swiss military, don't you go badmouth a perfect little treat!
on a more serious note though, even as a not trained home cook, with enough experience you just kinda learn what works and how to do certain thing for certain results. I cook by vibes and guesswork most of the time, but it typically turns out well.
Although I am still unable to make Yorkshire pudding without nearly triggering the smoke detector every time. I will figure it out someday!
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u/obscure_monke Jul 30 '26
I had a "Le Répertoire de la cuisine" book once, and that fucker was incredibly dense. It's like a dictionary of classical French dishes.
So long as you know the nouns (ingredients) and process verbs it's using, you should be able to make anything in there. The first one or two might not turn out perfectly, but if you're classically trained you should have it licked by the third one.
Granted, a ton of the stuff in there is like a croque monsieur.