Cuisine of Jacques Maximin

Cuisine of Jacques Maximin

by Jacques Maximin, Caroline Conran

Editorial Reviews

Library Journal
The sophisticated, adventurous cook will enjoy preparing these nouvelle cuisine recipes from one of France's premier chefs. The average cook, unfortunately, may be daunted by the difficulty of obtaining such ingredients as eel, truffles, brains, squabs, and caviar, not to mention whether he or she really wants to eat asparagus ice cream or lobster ravioli. The instructions are easy to follow but do assume a familiarity with cooking terms and procedures. The recipes this reviewer tried were superb. Recommended only if there is a demand for gourmet recipes. Joanne K. Hammond, formerly with Pennsylvania State Univ. Lib., Mont Alto

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HarperCollins Publishers
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