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Product Description
Guardian
'The writing is lively'
Irish Times
`Well written, entertaining and funny'
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Paperback
I loved the book - it really made me laugh and the author's enjoyment and fulfilment in doing the course shone through. It's also a book that I've re-read in parts quite frequently for sheer enjoyment, and the author comes across not only as the ideal dinner party cook but also as guest. That said, the recipes were a bit unnecessary, and the book would have benefited from providing more of a critique of the school and its approach to cooking. The "manifesto" at the end could also have been expanded, although that might have sat rather uneasily with the light-hearted nature of the rest of the book.
Anyone tempted to follow in the author's footsteps should realise that taking the same courses would incur tuition fees of over 22000! That's on top of living costs, and at the end of it you are qualified to work in a kitchen on the minimum wage!
Anyone tempted to follow in the author's footsteps should realise that taking the same courses would incur tuition fees of over 22000! That's on top of living costs, and at the end of it you are qualified to work in a kitchen on the minimum wage!
17 of 19 people found the following review helpful
Format:Paperback
It's not a bad read and he sums up his feeling about cooking in a professional kitchen very well, but I don't need a lesson in stock-making or the Maillard reaction from someone at a cookery school. The recipes are pretty useless. but that's not the reason to buy this book.
The one reason you would not buy this book is that it has to be the most shoddily put together publication I have ever read. Doesn't anyone proof-read the book before it goes to press. There were times when I literally had to decipher what had been written. I'm sure that this isn't Michael Booth's fault, but someone at Jonathan Cape needs to learn their job.
The one reason you would not buy this book is that it has to be the most shoddily put together publication I have ever read. Doesn't anyone proof-read the book before it goes to press. There were times when I literally had to decipher what had been written. I'm sure that this isn't Michael Booth's fault, but someone at Jonathan Cape needs to learn their job.
3 of 3 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
From the first page of this book I was hooked. Imagine giving up everything including your cookery book collection and taking your family to live in France whilst you learn to cook at the best cookery school in the world - Le Cordon Bleu. Michael Booth spoke very little French when he moved to Paris but he wanted to learn to cook from the best in the world. Read about his fellow students from all over the world, the eccentric chefs and the escaping lobsters. The sentence that sticks in my mind is a description of a lobster wriggling like 'a knight with ants in his armour'. If you're even vaguely interested in cooking or Paris - read this book. There are some recipes as well, but it's the tips you pick up which are useful - for example always let meat rest for half as long as you've cooked it for. If you love chocolate you'll drool over the short course he did in chocolate making. Brilliant
Most Recent Customer Reviews
enjoyable but...
An enjoyable read for anyone that loves beautiful food and is not knowledgeable about classical French cooking. Read more
Published 22 months ago by J.G. Tarr
Great book but now I own it twice !!
This is a great read, indeed in the vein of Bill Bryson's travelbooks. However, Amazon should mention that this is just a retitled version of "What the french know about cooking"... Read more
Published on 8 Jun 2009 by Wim Goelen
French holiday from a cooks viewpoint
Worthwhile read. Not too intense as some of this genre can be. Interesting and provocative. Told me things I had not known in a pleasent
way.
way.
Published on 3 Jan 2009 by ingram
One of the best culinary books around
For anybody that is interested in becoming a chef this is a must read. In the same vain as any of Anthony Bourdain's non-fiction books Sacre Cordon Bleu gives the reader a first... Read more
Published on 4 Oct 2008 by J. Mcpartlin
A very real experience at Le Cordon Bleu
Many reviewers already pointed out that this book is hugely entertaining and the writing about cooking and food can be torturing - unless one has already booked the next great... Read more
Published on 28 Jun 2008 by Cooking student
almost as good as eating
what a lovely book, I enjoyed it from the first page to the last. Michael booth is obviously very pasionate about food and he makes you want to leave everything and go to France to... Read more
Published on 13 May 2008 by Cervantes
'Ratatouille' revisited
Thoroughly enjoyable book that makes you immediately want to move to Paris. I don't know if burning your cook book collection is warranted, but Michael Booth certainly makes the... Read more
Published on 10 Mar 2008 by hypercat
Best book on food in years - highly recommendable!
This is such a refreshing new take on the whole food genre, and the best book on food I've read since "Kitchen Confidential" - and far more entertaining at that. Read more
Published on 10 Mar 2008 by Corto
A great read for all foodies!
I heard this book being read out on the radio, as "Book of the week" on R4 and I was immediately turned on!! Mr. Read more
Published on 7 Mar 2008 by Liza Hardy
A seriously well written and very, very funny book full of great...
I completely recognise the authors desire to go beyond recipe-cooking, and I find the whole journey of insight into real cooking very inspiring and educating. Read more
Published on 26 Feb 2008 by Stephan Sander
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