70 of 77 people found the following review helpful
By A Customer
This review is from: Formulas for Flavour: How to cook restaurant dishes at home (Hardcover)
this is an almost essential book to every kitchen. it is not about trends or experiments, but lays solid foundations -without being boring or condescending.
attention is given to what you can do in advance (and how long in advance), and nice step-by-step instructions are offered (with photographs). i've made about eight recipies from this book (two starters, three desserts and three main courses), and all went splendidly fine. i even made the lamb stock (18 hours of simmering, reducing 8 litres of water to less than 1 litre of fond) and it came out extremely rich and broad (?) in flavour.
(sits on the shelf next to another essential: 'moro: the cookbook')