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Posted March 25, 2006
I bought this book when visiting the USA and stumbled across a perfect little gem! It is a collection of all the recipes you will ever need. If you've ever dined in Paris Bistros and wondered how you'll ever attempt to match the taste and quality when back home then this is it. In a time where we are inundated with more culinary choices than ever this book is an oasis of perfection, calm and order. Not only is it a collection of the most tasty recipes ever but the layout is charming, the actual instructions, faultless and easy to follow and for me - a non-american - the measurements and ingredients are easily understood. ( I think it helps that Keith McNally is an Englishman by birth!) You may fill your book shelves with every new cookery book from every cuisine and every culture. Throw them all away. You only need this book to sit back happy, replete and in the shear contentment of eaten the best food ever.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 24, 2004
The bluffer's guide to great French cooking
The recipes in here will tax you a bit - they will take you outside the standard methods, ingredients and dishes of the average Bon Appetit and Gourmet variety. But the results! If you like to spend a good amount of time in a (reasonably well-equipped) kitchen with a good bottle of wine, to emerge some time later with really authentic-tasting brasserie food - and like to bask in the wows and admiration of your guests - rush out and get this. You won't believe how good a chef this will make you - and you will learn some very professional techniques and secrets with ease. You have to respect the people at Balthazar for this gift and vicarious trip to their kitchens. One warning - be sure to plan ahead. Many of the dishes require special ingredients and overnight prep. You can't decide at 4pm you're going to cook from this book for dinner at 8. Nonetheless cooking with this is like having a teacher by your side, walking you through. There are also recipes for special sauces and stocks. Be sure to make them and don't cop out with store-bought - especially the veal stock, perhaps the best secret of all.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 3, 2003
THIS IS AN AMAZING BOOK FILLED WITH EXCITING RECIPES. THE INSTRUCTIONS ARE CLEAR, THE INGREDIENTS EASILY AVAILABLE AND THE PICTURES ARE GREAT. I LOVED EVERYTHING ABOUT THE BOOK AND PLAN TO GIVE MANY AS CHRISTMAS PRESENTS. I CAN'T WAIT TO GO TO THE RESAURANT AND COMPARE MY SHORT RIBS TO THEIRS!!!! ENJOYWas this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted September 23, 2010
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