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Essential Cuisine Hardcover – 1 Mar 2002

4.8 out of 5 stars 13 customer reviews

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Hardcover, 1 Mar 2002
£152.70 £157.69
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Product details

  • Hardcover
  • Publisher: Ici La Pr (Mar. 2002)
  • Language: English
  • ISBN-10: 1931605076
  • ISBN-13: 978-1931605076
  • Product Dimensions: 3.2 x 22.2 x 28.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 1,959,909 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

Format: Hardcover
Michel Bras, long known as a wizard of French Cuisine and chef/proprietor of one of the best restaurants that France has to offer has produced a beautiful book.
Not so much a cookbook, though it is: more a complete reflection of the man, the restaurant, the food and the Aubrac area which made him. A testament of his life's work. The photographs are exquisite and this book is worth reading even if you have no interest in cooking. The recipes however are simply put together with explicit instructions.
This book is the next best thing to actually having a meal at the restaurant.Yes the food really looks that good. The book brought back the sights, smells, tastes and atmosphere of this magic kingdom in France.
My one regret is that I paid nearly twice the Amazon price for my copy but I did buy it on the spot after a birthday lunch chez Michel Bras.
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Format: Hardcover
The title, `Essential Cooking' gives the impression of being about basics. The book is about as far removed from being about basics as you can imagine. Unfortunately, it is also devoid of much insight about professional cooking

The very first thing which appealed to me was the somewhat quirky, but highly effective method of laying out the ingredients and procedure for each recipe which typically appears on the left side of a two page spread dedicated to each dish. The translators have done a serviceable, albeit somewhat gross translation of metric measurements into familiar English units. I can't complain too much about these, as even the equivalencies in Patricia Wells' excellent books are often off by about 20%. But, in the world of savory cooking, 20% difference doesn't mean a whole lot.

Other especially good features were the basic advice and basic recipe sections. The basic advice has not nearly enough content to come even close to being a tutorial on cooking, but it does include a few rare pointers centered on taking your time, paying attention to taste, and being organized. The basic recipes are not just your typical stocks and vinaigrettes, as Monsieur Bras' recipes require several unusual pantry preparations. There are some less common but still familiar preparations such as beurre noisette, pate brisee, pate sablee, Italian meringue, and French meringue. There are also some preparations I have never seen before such as aigo boulido, gomasio, grilled lard, huille rance, kefir, long jus, short jus, and nougatine. Some of these preparations are simply unfamiliar names for common cooking techniques. Gomasio, for example, is simply toasted sesame seeds crushed with sea salt.
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Format: Hardcover
I have cooked several dishes from this book and didn't know whether to eat them or have them framed. Absolutely beautiful publication.
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Format: Hardcover
The title, `Essential Cooking' gives the impression of being about basics. The book is about as far removed from being about basics as you can imagine. Unfortunately, it is also devoid of much insight about professional cooking

The very first thing which appealed to me was the somewhat quirky, but highly effective method of laying out the ingredients and procedure for each recipe which typically appears on the left side of a two page spread dedicated to each dish. The translators have done a serviceable, albeit somewhat gross translation of metric measurements into familiar English units. I can't complain too much about these, as even the equivalencies in Patricia Wells' excellent books are often off by about 20%. But, in the world of savory cooking, 20% difference doesn't mean a whole lot.

Other especially good features were the basic advice and basic recipe sections. The basic advice has not nearly enough content to come even close to being a tutorial on cooking, but it does include a few rare pointers centered on taking your time, paying attention to taste, and being organized. The basic recipes are not just your typical stocks and vinaigrettes, as Monsieur Bras' recipes require several unusual pantry preparations. There are some less common but still familiar preparations such as beurre noisette, pate brisee, pate sablee, Italian meringue, and French meringue. There are also some preparations I have never seen before such as aigo boulido, gomasio, grilled lard, huille rance, kefir, long jus, short jus, and nougatine. Some of these preparations are simply unfamiliar names for common cooking techniques. Gomasio, for example, is simply toasted sesame seeds crushed with sea salt.
Read more ›
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Format: Hardcover Verified Purchase
A totally AMAZING book,visually and very inspiring,this is one of the best chefs of our age, lots of chefs are still trying to replicating his food nowadays,but modern cookery has his name all over.
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Format: Hardcover Verified Purchase
I have always wanted to have 1 of Michel Bras's book n finally I hv them. Being an artist myself of another medium I understand his artistic views on food. I love food, enjoy preparing n serving families n friends. Well done Mr Bras
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Format: Hardcover Verified Purchase
Simply fantastic
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