Almost all the classics of the Alsatian table are described (bites to the Queen, goose St. Martin, red cabbage with chestnuts, Bäckeoffe, sauerkraut, fried potatoes and marcaires, rolls inflated with steam, kouglof, etc. ). It lacks the Christmas cookies, cupcakes covered in Alsace: S'bredlebuech.
But the book also has many recipes that are not strictly of regional gastronomy, and that make home cooking a manual for everyday like for the holidays. He became the equivalent of the famous Ginette Mathiot - I know cook, Alsatian coloring.
There is no photo, and explanations are succinct, as for Mathiot. As against the revenue orders, Alsatian (Upper Rhine) monitoring the French translation, include uppercase beautiful colors designed by Guy Untereiner, known for his drawings tablecloths and crockery. Best of all, this book has a traditional binding held in open position when it is laid flat. This is important when cooking and you have greasy hands!
If I awarded four stars is because the book is mainly aimed at people who cook regularly; even if revenues remain perfectly accessible, complete beginners may sometimes find it difficult to achieve some unexplained technical gestures (how to cut a chicken, lift nets, ...).
