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Posted December 27, 2008
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Truly A classic
By far the most entertaining and engrossing "cookery" book about classic french cooking. The articles in the first chapter do seem a bit dated (life in 1950's Europe) but that is totally forgivable because the topics and writing style are completely timeless. Not to mention she is ahead of her time with her pre-organic food desire for local, fresh ingredients. It is a great read which is rare for a cookbook. The author gives bits of history and personal insight throughout. The recipes are given in a general fashion (sometimes without exact amounts or cook times) which maybe somewhat off-putting to a beginner (and probably the biggest weakness of the book) but they do not hurt the readability of the book in this way. Not a lot of the book is dedicated to the details of the kitchen equipment and measurements. IN my opinion just enough is given so that someone who is more than a beginner can use it as reference to get started with the french style of cooking. She dislikes haute cuisine referring to it as a relic of the past and focuses on the cuisine of the people. Overall this is a must have for anyone interested in making authentic french cuisine.
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Posted June 3, 2011
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