Customer Reviews

La Cuisine: Secrets of Modern French Cooking

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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.

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...

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