La Cuisine: Secrets of Modern French Cooking [Hardcover]

Raymond Oliver (Author), Nika Standen Hazelton (Translator), Jack Van Bibber (Translator)

Editorial Reviews

Language Notes

Text: English, French (translation) --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 896 pages
• Publisher: Tudor Publishing Co. (June 1969)
• Language: English
• ISBN-10: 0814803423
• ISBN-13: 978-0814803424
• Product Dimensions: 9.4 x 6.6 x 2.2 inches
• Shipping Weight: 3.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,643,969 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars The best "Learning" cookbook in an inudated market, March 31, 1997

By A Customer

This review is from: La Cuisine: Secrets of Modern French Cooking (Hardcover)

Raymond Oliver was a Chef of immense proportions (with respect to his ability to teach the art) who understood the nature of food. His inovations in teaching techniques were far ahead of their time. He was so well respected that Chefs (such as Jaques Pepin) actually copied his style in preparing thir own cookbooks. His step by step photos of preparation were clear and made those of us who were learning the art actually "understand" how our hands needed to move to accomplish the recipes. To those who do not cook, this will mean nothing. But to those of us who use our hands as our tools...and who use food to express a position in the world of art and culinary creativity, Raymond Oliver got us past the basics into the realm of art quickly and expertly..so that today..any ease with which we complete our tasks is owed solely to his expert techniques..and his ability to pass that on to us, as if we were at the table with him. If you own a cookbook library..this should be in it.

7 of 8 people found the following review helpful:

5.0 out of 5 stars If you could only have one recipe book..., December 26, 2001

By 

William Richards "franglo" (France) - See all my reviews
(REAL NAME)   

This review is from: La cuisine: Secrets of Modern French cooking (Hardcover)

I'm a Paris-based Brit, and a very keen (French) amateur chef. For the past twenty years I have used Raymond Oliver's classic almost exclusively (even the finickiest of my French guests come back for more). It's a wonderful compendium, all the basic techniques are well explained and the recipes range from the simplest to the most extravagant. I regularly refuse requests to lend it out (its out of print in French)! Parfait...

1 of 1 people found the following review helpful:

5.0 out of 5 stars French cook book, August 17, 2009

By 

Tuyet B. Tran - See all my reviews
(REAL NAME)   

This review is from: La Cuisine: Secrets of Modern French Cooking (Hardcover)

Wonderful cook book for French popular and world-known dishes with English translation and American measuremnt system.