Yet very excited about the promise of this book, I can only join the previous negative opinion. First of all it is small, short and poor considering the price. Not so well written it. Certainly passages are rare smile or relate amusing anecdotes but the key is a list of some sauces bases unachievable since presented by professional proportions of several liters, made from other basic sauces requiring several days of preparation, brief unusable . The recipes are copied succins glued unclear professional reference cookbooks often Escoffier. Unless you did want to spend 12 euros for a mayonnaise and vinaigrette recipe (only achievable) and some anecdotes, you may be disappointed. The last part of the book, devoted to praise the new techniques used by Mr. Alléno in his star restaurants, and M Alléno himself is vain. Too bad the subject was promising and sauces deserve a work worthy of them, that is not it.
