Top positive review
23 people found this helpful
on 5 April 2011
If a book can be summarised in one word, then the one word description for this book is classic. If you are looking for a guide to all that is fashionable in the kitchen - how to cook sous vide,or the best way to make a soil or foam - then this is most definitely not the book for you.
If, however, you are after a compendium of classic French recipes, then this collection from the Roux brothers is well worth a look. Organised into 12 regions, the recipes celebrate all that is vital, earthy and rich about classic French cuisine.
It must be said, however, that this is not a book that bows much to modern sensibilities. It seems as though the starting point for many of the recipes is butter. A willingness to plunge into the world of offal, tripe, hearts and brains also helps.
The huge advantage of a book such as this is that it is a one stop shop, go-to for the classics. So there is quite possibly the richest quiche Lorraine imaginable. A guide to proper bouillabaisse. Pissaladière (how long has it been since I've had pissaladière? Coquilles St Jacques. Cassoulet. Choucroute à L'Alsacienne. Crêpes Suzette. Galette des Rois. I could go on, but you get the idea. And just because something isn't fashionable doesn't mean it's not delicious. In fact, I might have to nip into the kitchen and give my arteries a workout right now.