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
I have found this book not only extremely well written, deliciously I would say, in a classical language and full of humor and sometimes shifts that made me laugh, and in addition very interesting and informative. full of historical anecdotes via the
Superb well organized book. It is based on the story of the evolution of sauces, most recipes are based on the inescapable Escofier. It is therefore extremely interesting and should be in the library of all those who love cooking.
Also interesting than attractive, the authors of this excellent book make us relive the history of the kitchen and moving towards what it might become. The perfect balance between a cookbook and a bedside book. Congratulations gentlemen
I came across this book by looking for recipes for sauces. I never imagined learn as much. What pleased me is the care taken in the history of these recipes and subjectivity of the authors. This sensual approach to taste and grabbed me in the course
Book very readable. Not only this book presents the recipes of the main French sauces, but it explains the origin often astonishing. Jai wait to try new sauces that are presented.
A book on sauces ... it was a bold, given the degraded reputation of the latter in the modern kitchen. Well the result is absolutely brilliant! Funny, modern, full of references and succulent anecdotes, the test is successful. The least one can say i
super book, simple, interesting accessible to all types of cooks, amateur or experienced. and for once, we are told the story of what is so ca kitchen allows more, to tell a story serving our flat!
