Chief experienced kitchen (18 years old profession) enthusiast cookbooks, I had the opportunity to leaf through and I have cracked a week later, so these books have marked m. To begin the quality of the works is remarkable (paper quality, photo, volume 6 washable for the work in the kitchen ...), the quality of content is impressive, really rewarding. I have never seen such work carried out on our passion is cooking, start of gastronomy to the most advanced techniques of modern cuisine. What is the best way to make a souffle? Everything is explained with details of tests performed. An encyclopedia that is worth every penny that can repel at first. Only small downside: a bit light on baking
