2 of 2 people found the following review helpful
5.0 out of 5 stars
Outstanding cookbook, 31 Oct. 2011
This is one of the best cookbooks I have bought for a long time - and buying cookbooks is almost an addiction with me. I am reading every word, and salivating as I go. I simply want to cook everything in the book. Over the last three nights we have had Daube, Coq au Vin and Grillade Mariniere de Valence - all stunningly tasty dishes (You can see that I have reached the meat section). The recipes are very clear and well presented, but do have a lot of steps in them, so are probably not for a beginner. The book is written with an American market in mind, so gives imperial and well as metric measures, and some suggestions for alternative ingredients where the French ingredients may not be available. There are a lot of personal comments from the author about the recipes and French gastronomy in general which add to the readability of the book. This is definitely a book that all keen cooks should have in their kitchen - for very frequent use!