Critical
Before there was a reference that was the Larousse kitchen. Today there is the cookbook for a chef to the global reputation.
All revenue base and there are a beginner learn with success all that has to know and then venture outside the box. Each recipe is like a lesson where you have to apply to be rewarded for sure. Vocabulary is precise and accessible to all.
The photos are beautiful and appetizing. This is the ideal book to leaf kitchen the day before to shop for some ideas or give some challenges.
Some recipes are rather simple and often inexpensive but some require much more concentration (especially desserts)
I loved the Queen of Canada charlotte, Christmas pudding French, Parisian gnocchi, veal blanquette. I have scrupulously applied thirty recipe and I've had no disappointment when I'm an intermediate range.
