This encyclopedia of cooking is an incomparable amount of information for the keen amateur and the professional.
Because of its size, its consequent price conciseness recipes that requires some technical knowledge, it is not a beginner's book, or even a practical manual that can remain open without damage on a kitchen table. But if the kitchen becomes a serious matter for you, you would be wrong to ignore it. The information found there is extensive, if not exhaustive, well written and clear though condensed, well illustrated, and especially serious that I never faulted. This changes the multitude of books that appear, authors more or less known but not always modest neither relevant nor original.
In my personal pantheon cookbooks I ranks first modern general works, just before the great and inexpensive book "The Kitchen amateur" Jean-Philippe Derenne and old but already unrivaled "French Cuisine" in Bocuse. There are of course lots of other interesting books: particularly good books by specialized public, technical and categories of dishes and products, regions and countries; there are also some very talented creative written by chefs and generous of them know. But none is as complete and synthetic that one. This is the work to which I refer first in case of doubt or ignorance, for a precise answer on a technical point, vocabulary or history, to assess the relevance of a recipe fished also take back and do the syntheses of various versions and revisited a flat, prime unusual product, or simply find modern recipes, original and reliable ... in short to benefit from the experience of a panel of competent professionals and savvy .Exceptionnel.
Note that I have this work for ten years but I recently bought a copy: it was to give to my daughter who keeps poking me mine!
