Details
| Size | | Length: | 256 pages | | Height: | 13.5 in | | Width: | 10.0 in | | Thickness: | 1.0 in | | Weight: | 68.8 oz |
Industry Reviews
"Yes, it's a coffee-table-sized monster, almost too expensive and too unwieldy to
dare bring into the kitchen, but [this volume] should excite covetousness in any literate cook with an interest in French cuisine. There are the stunning reproductions of French art, many of them unfamiliar and all of them illuminating; the scholarly but readable narrative....It is the recipes themselves, however, that steal the show....[A]persuasive exampling of the best of French cuisine without reliance on the familiar war horses. No coq au vin, no salade niçoise, no boeuf bourguignonne here, but, instead, poached tenderloin with celery and chanterelles, a clafoutis with fresh raspberries, or mussels in ramekins with walnut pistou. Where familiar dishes appear, they are freshened and simplified. Blanquette de veau, for example, appears minus the sauce velouté; the enrichment, minus egg yolks, is crème fraîche into which a few drops of vanilla and lemon juice have been whisked. The result is a collection of distinctly Gallic dishes with immediate appeal to contemporary cooks...and many of them easily makeable in today's time-conscious American kitchens."
Simple Cooking - John Thorne (01/01/1992)
"Yes, it's a coffee-table-sized monster, almost too expensive and too unwieldy to
dare bring into the kitchen, but [this volume] should excite covetousness in any literate cook with an interest in French cuisine. There are the stunning reproductions of French art, many of them unfamiliar and all of them illuminating; the scholarly but readable narrative....It is the recipes themselves, however, that steal the show....[A]persuasive exampling of the best of French cuisine without reliance on the familiar war horses. No coq au vin, no salade niçoise, no boeuf bourguignonne here, but, instead, poached tenderloin with celery and chanterelles, a clafoutis with fresh raspberries, or mussels in ramekins with walnut pistou. Where familiar dishes appear, they are freshened and simplified. Blanquette de veau, for example, appears minus the sauce velouté; the enrichment, minus egg yolks, is crème fraîche into which a few drops of vanilla and lemon juice have been whisked. The result is a collection of distinctly Gallic dishes with immediate appeal to contemporary cooks...and many of them easily makeable in today's time-conscious American kitchens."
(01/01/1992)
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