- Paperback: 768 pages
- Publisher: Penguin Books Ltd; New edition edition (30 April 1987)
- Language English
- ISBN-10: 0140467866
- ISBN-13: 978-0140467864
- Product Dimensions: 21.6 x 13.8 x 4.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 859,318 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
I was bought this book by a friend 28 years ago and am just about to replace it with the new edition, as it is falling apart from use! These are not quick, throw-together recipes for busy mothers or those with little time to prepare and cook. However, if the requisite time is taken to follow all the instructions to the letter, the food produced is magnificent and truly French. I have never had a failure yet but have had many compliments on the results. A great book for the dedicated, enthusiastic cook.
1 of 1 people found the following review helpful
I am on my second copy of these (there is a second volume, more esoteric and less useful day to day, but still indispensible)books. There is no better way to learn to cook classic dishes. All the recipes work, each is done in stages and the explanations are very clear. True, the pics are black and white line drawings and there is no egotistical exposition or cliche, but these are books for serious people who want to learn how to cook proper French food. There are no short cuts, but anyone with half a brain can follow the recipes and turn out food better than found in many a British eatery. Seek it out and get down to it, the only other books you need are Nigel Slater or ethnic.
4 of 5 people found the following review helpful
Every serious chef should have these volumes. They prove invaluable from day to day and cover classical french cusine from the simplest and yet perfectly cooked chicken supreme to the more exotic like how to cook game and how to kill and dress fresh crab and lobster. These books are getting a little long in the tooth now and the diagrams whilst clear are not always of the best quality. I must emphasize, however , that these books provide a timeless and classical reference from which amateur chefs can gain knowledge and professional chefs can use as a very concise and useful encyclopedia. Wonderful! - and very reasonable. Don't spend £s on the new "trendy" TV chef books until you take a look at both volumes of this series.
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