Failing to assimilate perfectly all techinques cited in this book, it says quite simple, but however take time and a little experience, you will have at least gained by reading this book knowledge and the look of a "pro" . That alone will fundamentally change your whole kitchen. An important work if we want to learn how to really cook as it should and approach a certain level of excellence. Nevertheless, of the 18 leaders who participated in the development of this book and of its income, only one is French ... and it's a pastry. Too bad ... Most of them are English-speaking and it's a little confusing. No Ducasse, Gagnaire no, no arms, no other person or Veyrat ... Our great French chefs would they therefore too egocentric to participate in collective works? .... I'm afraid. .. But this does nothing to penalize a whopping essential and valuable knowledge that this book will help you acquire. One bullet anyway an artichoke in the way in Auckland, Paris or New York! Before reading any other cookbook or cooking magazine, already learn this one by heart and you will become a real leader to get cooking, with knowledge and techniques. Then any recipe that will become more easy and obvious success and assured success. A big downside for the "Japanese". Apart from the age-old recipe sushi that can be found elsewhere thousand times, there is only 5 recipes that say "Japanese", but 3 have nothing to do with Japanese cuisine, made with mango or duck ... unknown ingredients in Japan ... Same for the Spanish part with Ferran Adria offers only "scum" and "foams" ...
