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The True Joy of Cooking as Seen by a Professional Chef
- Sales Rank: #1023774 in Books
- Published on: 1978
- Format: Illustrated
- Number of items: 1
- Binding: Hardcover
- 208 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Alan B. Campbell
All as reprisented.
0 of 0 people found the following review helpful.
This book is a wonderful read, and visually
By P. D. Smith
This book is a wonderful read, and visually, very stunning representations of a bygone era in cooking. Lots of ideas, and lots of recipes, requiring skill and diligence but nothing the committed home cook can't do (as long as he or she can obtain the ingredients - e.g., foie gras and truffles are represented heavily, and the easier things - e.g., venison, quail, pheasant, etc.).
The only disappointment - and this isn't unexpected, frankly, given the age of the book - is that the book mentions an accompanying recipe booklet, which was missing here. The recipe index at the book counts numerous recipes that are only included in the booklet, so it would have been nice and I am on the hunt. Craig Blaibourne and his collaborators, Pierre Franey and Jacques Pepin, along with many others (Julia Child, of course; Andre Soltner come immediately to mind) - heralds of a grande cuisine brought more broadly to our shores.
0 of 0 people found the following review helpful.
Good buy!
By Nichole Weatherwax
Came in condition expected, great purchase, fast shipping!
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