To call this a "Cookbook" is laughable...
I don't even understand how this was published in the first place.
This has to be one of the worst cookbooks I've ever read. There are no actual recipes, let alone any detailed instruction or pictures. If you are hoping to find a list of ingredients you'll need for any recipe forget it. Never mind the various references to things I've never heard of, like meat glaze. What on earth is meat glaze?! Amounts? Ha! How about a gill of this, a breakfast cupful, or teacupfull, or...and I quote "A quantity of lukewarm water" or "A good size piece". Really, what quantity would that be?! Direction? Please.... you'll get, "place in the oven till nicely browned" who knows what temperature that means.
I'm was hoping for french recipes. What I got was some snob to tell me that Americans don't know anything about flavor. Then they turn around and tell me to cook some plain white rice so that all the grains are separate (without saying pilaf or explaining to an inexperienced cook how to make it), then mix in some diced tomatoes and serve it with plain boiled green beans.
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Overview
EXCERPTS:"The very economy of the French is an art, and there is art in their economy. It is true that their dishes, as we have known them in this country, are expensive, even extravagant, but that is because they have been for the most part the creations of high-priced chefs. They who have made eating a vocation know that it is not necessary to dine expensively in order to dine well."
"There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d'oeuvre to café noir, in the ways with seasoning that work miracles...