This album is, first, a beautiful object: its size and thickness, neat binder with two rigid-dishes. The photographs are so large format, and they literally give water to the mouth. With the testimony of the great Parisian butchers and a wealth of advice: in short, a wealth of information intended to both casual cooks quaux experienced roasters. This is my husband, after reading by a large paper "Le Monde", which commissioned the book, and he admits readily expect concrete benefits Breeds, ways to cut the meat - a French specialty fame abroad - appropriate cooking method and timing dassaisonnement, tasty recipes of sauces daccompagnement considered little pieces, this is an encyclopedia to read reverently before powering in a good butcher choose the best parts and feast with family In fact, it comes from the first volume Dune Encyclopedia products and food trades. Not just a recipe book but a didactic and practical sum that tells men the convivial pleasure, the tradition of flavors that make much of the pleasure of living in France is looking forward to the next books in the series that will focus on fish and vegetables Please note that the photos are, for once, be realistic: unlike the great shots that adorn the culinary journals, it seems that the dishes were "seized" ready to be served and eaten and not tampered with for the best color dobtenir The best gloss to dadjuvants blow that make recipes presented inedible.
