French Books - Page 9

Ducasse Flavors of France

Alain Ducasse, Linda Dannenberg

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Editorial Review:

Ducasse is a book you'll want to leave out on a coffee table. It is more than beautiful--left open, it has the power to transform the nature of a room with its exquisite photographs and recipes, which are as good to read as they are to cook from. Taken into the kitchen, the power is inherent in Ducasse to transform any meal well beyond the exemplary. But then there's the danger that a spill or greasy fingers might soil the pages, which would be tragic. And yet, this is not just another pretty book, something to thumb through and shrug off. This is a book to take to heart, starting with the first recipe--Fennel "Marmalade"--and then on to Cocotte of Young Spring Vegetables, Spiny Lobster with a Rhubarb-Ginger Chardonnay Sauce, and Chicken Fricassee with Morels, and so on, and so on, until you end up with Coffee and Chocolate Parfait with Dark Chocolate Sauce. Alain Ducasse is the only chef with six Michelin stars to his credit. In his kitchens and in his book he uses the best possible ingredients, treating each and every one with deserved respect. Recipes have been tried and tested to ensure perfection, and--reassuringly--dishes work well in the home kitchen. Ducasse is a wonderful teacher, and every page is filled with rich descriptions of flavor, color, texture, and aroma. Like so much about Alain Ducasse, it is a picture of food that defies language. You will recognize it, though, turning these gorgeous pages, plotting the next dish you choose to master. The opportunity exists with Ducasse to gain a new kind of fluency. --Schuyler Ingle

L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges

Patricia Wells

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Editorial Review:

Joël Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Benoît Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Joël Robuchon explains why potatoes, caviar, scallops, cèpe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five protégés. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition.

Desserts by Pierre Herme

Pierre Herm?, Dorie Greenspan

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Customer Reviews:
Total reviews: 23 Average rating: 4.0 of 5

Editorial Review:

Master pastry chef Pierre Hermé creates desserts that look too good to be eaten. Whether your own renditions will look quite as exquisite is another question! But finding out is definitely worth the time investment. Here are Lemon Crepes to die for, a Golden Pearl Brownie cake that will send your taste buds spinning in an orgy of taste, and delicate Orange Tuiles that are so light and dainty they practically melt in your mouth. A majority of the recipes do require some more advanced culinary skills--and a patient disposition. A Warm Chocolate and Banana Tart requires that the tart's filling of chocolate and butter be cooled to 104 degrees, and then be cooked for exactly 11 minutes. Thankfully, Desserts offers a wealth of helpful information for cooks--listing the essential equipment and ingredients required for pastry perfection and a dictionary of dessert terms. Beautiful photographs make the desserts shimmer in a translucent light, crying out for you to try your hand at creating them. So, with a little endurance and love, you will be well rewarded with your choice of more than 100 heavenly desserts. --Naomi Gesinger

Le Creuset Cookbook

David Rathgeber, Elisa Vergne

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Customer Reviews:
Total reviews: 4 Average rating: 3.0 of 5

Attractive intro to collectable cookware. Poor Translation 4 out of 5 stars.
68 of 70 people found this review helpful.

`Le Creuset Cookbook', written in French by Elisa Vergne and David Rathgeber, and translated into English by Josephine Bacon is all about cooking with the wares produced by the French cookware company, Le Creuset, which is possibly the most popular line of cookware used by professional chefs and serious foodie amateurs. I was really impressed with the relative importance of the Le Creuset casseroles and Dutch ovens especially when every single show on the Food Network used Le Creuset products. At first, I thought it was just because the enameled insides of the big Dutch ovens were white, so it was easier to see on camera what was happening in the pot. I promptly got several pieces and became immediately addicted to using the 8 quart Dutch ovens and the great brasserie dishes (covered, shallow braising pans).

For many reasons, not the least of which is the fact that this is an attractively designed book for a reasonable less than $20 list price, I would be inclined to give this book five (5) stars, were it not for the fact that the translation into English or the editing of that translation (probably both) are quite poor for a professionally published book, not done by a vanity press. These problems are of at least three types. First, there are outright misspellings. I found several, and I suspect there are several more I did not detect. Second, there are garbled explanations of techniques for some dishes. One, in particular, was the description of how to create a stuffed cabbage dish, which, for the life of me, I could not follow, in spite of the fact that the picture and the overall description of the dish made it one I would very much like to make. Third was the use of ingredient names that were vague or plainly unfamiliar to the average American cook. For example, one recipe calls for `spice mix', with no clue as to what should be in the spice mix. It would be a small tragedy if the original French was `herbes fines' and the translator was clueless to the fact that the French term was much more exact and familiar to American cookbook readers than the very vague English expression. I see similar foolish translations such as changing `Tart Tatin' to the pedestrian `Upside Down Apple Tart'.

All of these weaknesses are a shame, because for the avid foodie, this is a better than average introduction to a lot of very common French dishes which you would otherwise only find in speciality books on charcuterie or the less frequently visited pages of `Mastering the Art of French Cooking'.

One effect of the book is to make us familiar with many Le Creuset products we may not ordinarily see in the average well-stocked American cookery store or even on Amazon.com or Williams-Sonoma.com. For the Le Creuset collector, this provides a real wealth of things to do with these honestly very attractive pieces of cookware, not to mention excuses to buy more of these little darlings.

The Book has six chapters of recipes following an introduction on the `Principles of cooking' that really just gives advice on how to cook with the Le Creuset enameled iron and stoneware products. The recipes are just unusual enough to justify buying this small book. The six (6) recipe chapters are:

Soups and appetizers including Rabbit in Aspic, Sabodet Sausage in Wine, and a Crawfish gratin.
Fish including Bourride, Eel Slices, Braised Brill in Champagne, and Frogs Legs with Parsley and Chervil
Meat including Stewed Lamb Provencal-style, Beef Cheek casserole, and Pork Belly with buttered cabbage
Poultry including Coq au vin, Rabbit with Two Mustards
Vegetables including Wild Mushroom Risotto, Fall Vegetable Casserole, Pumpkin Gratin, and Ratatouille
Desserts including Souffle with Cointreau, Cherry Clafoutis, and Upside Down Apple Tart

This is obviously a collection of recipes that contain both recipes very familiar to the American foodie as well as recipes that never quite made their way from France to the average American table. It is also a very broad application of many different types of cookware, such as the special dish for preparing the `Upside Down Apple Tart'. Oddly, there is no dish for the very distinctive tagine, of which I know Le Creuset produces their typically colorful version.

The book includes two very good indices, one on principle ingredients and one on recipe names. Oddly, there is no general index or index of cookware types. And, while this may seem like an unabashedly commercial addition, I would really have liked to see a catalogue of all types of Le Creuset cookware.

Each recipe begins with a little picture of the cookware appropriate to the recipe, plus a very handy duration for prep, resting, and cooking. Unfortunately, this intro doesn't say which size of cookware to use, which is a shame, since some shapes come in every size from 2 to 12 quarts or more, all with roughly the same proportions.

The primary author, David Rathgeber, is the chef at one of Alain Ducasse's restaurants in Paris and the details of the recipes, when they are not hopelessly garbled in translation, seem to be quite good, although for the more common dishes, I would not necessarily give up my favorite Julia Child or Patricia Wells or Richard Olney version. This is a book for exploring new things.

A very good choice for the foodie, cookbook collector, and Le Creuset collector. Others should stick with superior books originally in English.

Editorial Review:

An Alain Ducasse Book

Le Creuset Cookbook is a unique combination of a renowned chef, a beloved cuisine, and a favorite cookware brand. In this one-of-a-kind book, David Rathgeber, chef at the famed Aux Lyonnais bistro in Paris, uses Le Creuset, the versatile enameled cast-iron cookware, to create such classics of French cooking as Coq au Vin, Beef Burgundy-style, Blanquette of Veal, Potato Gratin, and Crème Brulée.

Rathgeber offers 56 delicious bistro recipes, made simple and accessible for every home cook. The book also contains practical information about how to use enameled cast-iron and stoneware cookware, advice on how to choose the best produce, and tips from a wine steward about matching wines with food. Le Creuset Cookbook is a treat for all those who love French cooking and this classic French cookware.

Michel Roux Sauces

Michel Roux

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Not Just a Pretty Book- A Great Reference 5 out of 5 stars.
23 of 23 people found this review helpful.

The recent publication of Anthony Bourdain's excellent Les Halles Cookbook, with its repeated insistence on using true demi-glace, turned me back to Raymond Sokolov's Saucier's Apprentice, which I hadn't used in years. As my food interests have swung ever southward in recent years, I have increasingly eschewed the rich, voluptuous sauces of haute cuisine in favor of the clearer, livelier flavors of Provence and Northern Italy. But, as he is so gifted at doing, Bourdain reawoke my interest in good, workmanlike bistro cooking. And it's a cold winter in Salt Lake city, so I've been eating alot of meat. Returning to Sokolov had mixed rewards: the sauces are classic and delicious, but they just feel too overwhelming. They tend to coat food and take center stage, even when perfectly matched in a well-composed menu. I found myself drinking [even] more wine to counterbalance the rich, often buttery sauces. So I went looking for something that I thought would be a compromise: updated sauces of classic character, but more transparent to the palette and more amenable to a composed, coursed menu.

It turns out that I didn't need to compromise at all. I found Michel Roux's Sauces, somewhat skeptical that such a pretty book could be good, and discovered that the classic sauces needn't overwhelm the food on which they're served. I have cooked his Sauce Cumberland [which I served on a pheasant terrine] and received actual applause from the assorted restaurant owners and cooks over for supper that night. It was clear, brightly-flavored, balanced, and silky; a hyper-refined version of a classic I had never much cared for. Then I made the Sauce Grand Veneur, which can be a monstrous undertaking [see my review of Sokolov]. With some fond de veau on hand [thank God] Roux's instructions were quite easy and quick. I can't say that my sauce equalled the one I had in Burgundy several years ago, but it was the best sauce I've ever made: rich, silky, meaty, but, again, not overwheming or overly fatty. I served it on venison, again to apparently sincere expressions of gratitude and ecstasy. Since then I have made Roux's versions of Sauce Poivrade [again on venison], Red Butter Hollandaise [on tuna], and a couple of the salad dressings. All were improvements on recipes I've tried from other books. Consistently, these sauces are fine, elegant, well-balanced, and, most importantly, good with food.

I find that having Sokolov [for his system, his opinions, and his old hotel-food orthodoxies] alongside Roux [with his refined, classic but modern recipes and outstanding visual presentation and food recommendations] is about all the sauce library I need. Certainly it will take years to get through the more appealing sauces in these two books, and to learn to do them well. Short of enrolling in cooking school, there may be no better saucier's apprenticeship than cooking from these books.

Glorious French Food: A Fresh Approach to the Classics

James Peterson

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Editorial Review:

In Glorious French Food, James Peterson argues that once you understand a recipe's "logic and context," and the techniques required to follow it, you actually have something much more valuable than the recipe itself--you have the knowledge to create variations, make simplifications, and cook with spontaneity. Although French cuisine is often accused of being fussy and time-consuming, Peterson's clear instructions demystify many traditionally finicky recipes, and in the process, teach us how to cook anything.

The hundreds of recipes presented here are a pleasure to peruse; kitchen novices can work their way through this hefty volume and come out the other end accomplished cooks. Peterson details necessary equipment, techniques, and ingredients for each recipe so that by the time you start making it, you're fearless. Some of his dishes are remarkably simple, like the beautifully fresh, ready-in-minutes Shaved Fennel Salad, or the richly aromatic French Onion Soup. Others are more complicated, but all teach a lesson: In the Roast Chicken chapter, learn to roast without a thermometer, truss without a needle, make gravy, and then succeed at Roast Chicken Stuffed Under the Skin with Spinach and Ricotta. Learn to make pasta dough, and then re-present leftover Provençal Lamb Stew (if there's any of this heavenly, melt-in-your-mouth tender, orange-scented stew left) as Meat-Filled Ravioli. Perfect for fans of French cuisine, this is also a remarkably handy reference guide for any kitchen. --Leora Y. Bloom

From Julia Child's Kitchen

Julia Child

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Good basic cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

I have purchased several of her books and I like this one the best. I particularly like her use of fresh herbs. I began growing herbs and find that they make a huge difference in flavor.

A couple of years ago my sister came for Thanksgiving and I made the turkey using her method of mirapoix, wine and fresh herbs (someone had posted it on an internet site before I bought the book). Only change I made was to add a lot of fresh sage. The family is still talking about what a wonderful flavor the turkey and the gravy had.

Not Fancy, But Great for Good Cooking 5 out of 5 stars.
1 of 1 people found this review helpful.

This cookbook does not have all the fancy pictures that many today have, but it has great instructions and information. I made the best potato soup I've ever had following her recipe. Julia does not just give a plain recipe, but offers additional information so you know why you're following the steps she lays out. She also gives alternatives one can use, which allows me to feel more creative and inventive. We've only scratched the surface of all the book offers, but my husband and I reach for it again and again.

Editorial Review:

One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout.

Auberge Of The Flowering Hearth

Roy Andries De Groot

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Extraordinary 5 out of 5 stars.
8 of 8 people found this review helpful.

This is, without a doubt, the most extraordinary book on food and gastronomy ever. Brilliantly written, a true snapshot in time.

open your eyes, to a whole new world! 5 out of 5 stars.
3 of 3 people found this review helpful.

this book, published in the early 70's takes on a new meaning for serious cooks seeking inspiration. when you read this book be prepared to be transported to a world before mass transport, the specter of iqf (individual guick freezing) and strawberries year round... this relates a tale of two strong women putting great regional food out; not because it is the trendy thing to do, but because it is the only option. instead of being repetitious, it shows the durability of the classics. read this book as a primer for alice waters and local eating.

Goes to the core of things 5 out of 5 stars.
1 of 1 people found this review helpful.

This book goes to the core of things. As a former chef, now lawyer, myself, I understand fully the reviewer who commented that he made all the chefs in his restaurant read this book -- not for the recipes, but for the understanding.

Those familiar with de Groot's other cookbooks will realize that some of the recipes in this book are repeated nearly verbatim from earlier books. But this is not a drawback, because can you really write book after book of entirely different but equally inspired recipes? Cookbooks that do that turn into compendiums of random recipes, some good, some less good. It appears that the actual menus of the Auberge are to some extent fictionalized, but based on an interview I heard with de Groot it is clear that the underlying facts are true -- de Groot said that after eating at the Inn his entire viewpoint on cooking changed, and anyone who reads the book will find their own viewpoint equally changed.

What this book teaches is that it does not matter if you can list 40 recipes for zucchini; rather, there is at least one particular thing you can do with zucchini that is incredibly good. This is a book of treasures.

By the way, de Groot's earlier book, Feasts for all Seasons, is similar in bringing a mystical understanding to the seasonal cycle of foods. It too has many treasures in it, including a three page description of how to poach an egg. The treasures remain, but unfortunately many of the recipes seem to be laden with salt pork, fat back, pints of cream, pounds of butter, and generally harder to digest than they were for many of us forty years ago.

If you love food, buy the book.

The French Menu Cookbook: The Food and Wine of France--Season by Delicious Season--In Beautifully Composed Menus for American Dining and Entertaining by an American Living in

Richard Olney, Paul Bertolli

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Possibly the most sophisticated cookbook in English 5 out of 5 stars.
26 of 27 people found this review helpful.

Looking back to 1970, the year this book was first published, puts its sophistications in context and underscores the enormity of its contributions. America was deep in culinary ignorance, eating out of cans and supplementing that metal-tinged blandness with gut-busting mountains of artificial 'foods'. America was lost somehwere between the post-war meat-and-potatoes era and the chemical concoctions of the 80s and beyond. Small glimmers of possibility illuminated the occassional suburban cocktail party, when hostesses under the influence of Julia Child trotted out a few hotel-food hors d'oeuvres, and a few ethnic enclaves still held up a candle of flavor, but America was largely a culinary wasteland. Servings were large, everything was bland, and mealtime had become TV time. Without flavor or family, American meals were effectively dead.

It was into this lunar food landscape that Richard Olney introduced several revolutionary ideas at once in The French Menu Cookbook. I should say that he RE-introduced these ideas, because they had existed, with varying degrees of sophistication, for as long as people had eaten, but an industrial food system had interrupted that great cultural memory. This book's structure is its message: the food is introduced not by category, but by course within menus, and the menus themselves are organized by season. For those of us who have heard the gospel of seasonality and regional availability and freshness from Alice Waters and Paul Bertolli, at al, it can be easy to forget that this idea is still, 36 years after The French Menu Cookbook, radical, and so against the grain of the industrial food complex as to be almost an act of treason. But Richard Olney's way with food started that revolution at possibly the most inoportune moment in Americna history.

A sample menu says it all:

An Informal Spring Dinner

Hors d'oeuvre of Crudites
Shrimp Quiche
Coq au Vin
Steamed Potatoes
Wild Green Salad
Cheeses
Flamri with Raspberry Sauce

all of the above matched with appropriate wines.

Notice the careful development through the courses, the constant shifts of flavor to keep the palate alive, the seasonal ingredients... All of this was deeply shocking at the time.

But there's one more big surprise: this book is every bit as good today as it was in 1970. It doesn't feel even remotely dated, like Julia Child's books do. Maybe, in hueing so faithfully to the principles of freshness, seasonality, and regional availability, Olney tapped into something timeless. And so this book was a classic the day it was published, and remains one of the most sophisticated, satisfying, and inspiring cookbooks ever published.

Very highly recommended.

Editorial Review:

Richard Olney was one of a kind - a scholarly cook who had a tremendous influence on American cooking via his cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France as a young man, Olney was attracted to the style, flavours, and tastes of French cooking. Brimming with compelling explanations of how the French really cook and with over 150 authentic recipes, this book is a masterful resource.

Larousse Gastronomique Recipe Collection

Librarie Larousse

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Total reviews: 7 Average rating: 4.0 of 5

Editorial Review:

Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend to remain the world’s most authoritative culinary reference book.

Generations of serious cooks have turned to it for guidance that encompasses every fashion and taste, making its comprehensive collection of 2,500 classic recipes an indispensable resource. Recently updated, every one of these recipes has now been organized into four compact volumes to create a convenient and essential addition to every cook’s library.
The Larousse Gastronomique Recipe Collection includes:

•Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Osso Bucco à la Milanaise to Glazed Spare Ribs and Chicken Jambalaya

•Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel

•Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters

•Timeless desserts, cakes, and pastries, from Charlotte à la Chantilly and Black Forest Gâteau to Passion Fruit Sorbet and Danish Cherry Flan

Each volume of the Larousse Gastronomique Recipe Collection also includes recipes for basic pastries, condiments, garnishes, sauces, and more, turning this collection into a complete course in kitchen classics.