Australia has a reputation for producing quality cook books; this is one of the best available. Damien Pignolet, one of the doyens of Australian cuisine, shares his vast experience in French cooking in this handsome volume. These are some of the areas he covers; stocks and sauces, entrees, charcuterie, soups, meat, poultry and game, fish and shellfish, vegetables and the pastry kitchen.
The recipes, most of which which I cannot claim to have attempted, range from simple to complicated. They are clearly explained and well laid out. "Creamy fennel soup" (simple enough for my basic culinary capabilities) is one of my favorites. I am steeling myself to attempt the doable but more involved "grilled sirloin Cafe de Paris".
The presentation of the book is exemplary and the superb photography is enough to make your mouth water.Pignolet's writing style is easily readable and expresses the warmth of his personality. I often read this book for mere pleasure and just fantasise about being able to create the wonderful dishes described. Strongly recommended.