8 of 10 people found the following review helpful
meat,fish,poultry,vegetables - all in the oven,
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This review is from: Rôtis (Hardcover)
i bought this book because i hoped it would assist me in purchasing the correct cuts of meat here in france because i'm used to british cuts and i kept buying stuff and cooking it in the wrong way (like roasting a pave of beef and it coming out soooooooooooo tough)
it has been helpful a little on that score i now know how to ask for a rack of lamb in the boucherie (tho i havent yet cos its so expensive)and i can always take the book in to the butcher and say 'i want one of them'
I have made the pork loin with ginger,lamb shanks with beans (with chopped anchovies!)and adapted the sea bass recipe for river caught perch...and they were all utterly delicious..just waiting to be given some sanglier so i can try out the wild boar recipes.
I also like the photos because they show you what the dish will look like when you cook it not after the photographer has played with the lighting, got all the angles right and ponced stuff up with fancy crockery and flowers (cookery porn i call it)