Dionne Lucas Book French Cooking [Hardcover]

Rh Value Publishing (Author)

Product Details

• Hardcover: 925 pages
• Publisher: Gramercy (July 9, 1986)
• Language: English
• ISBN-10: 0517615347
• ISBN-13: 978-0517615348
• Product Dimensions: 9.4 x 7.9 x 2.4 inches
• Shipping Weight: 4.1 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,415,831 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Ordinary French recipes with real flair, December 8, 1997

By A Customer

This review is from: The Dione Lucas Book of French Cooking (Hardcover)

A cookbook that gives exceptional treatment to ordinary recipes, French or American. Dishes are mostly from the 19th century, using tricks that originated in the country and found their way to the city for authentic French style. Dione Lucas adds a special flair to the recipes that is sure to delight your guests. The book also includes instructions in many techniques that make brilliant French chefs out of all of us.

5.0 out of 5 stars good service, April 20, 2009

By 

Tony P. (Minneapolis MN) - See all my reviews

This review is from: Dionne Lucas Book French Cooking (Hardcover)

i already owned a copy and was looking for a second so i knew what i was getting when i ordered it. however, i didn't know the condition the book would be in because it was used. the book arrived in a timely fashion and was in the condition described. i am very satisfied.

3 of 5 people found the following review helpful:

3.0 out of 5 stars A great classic - somewhat dated, August 13, 2001

By 

camisdad "camisdad" (Berkeley, CA, United States) - See all my reviews

This review is from: Dionne Lucas Book French Cooking (Hardcover)

I have had Dione's book for 15 years on my shelves, and have consulted it many times. The recipes are all very classical, and require, in most cases, long, intricate, preparations. There was a time when I would look up her recipe first before composing my own in the kitchen (mine would be faster and easier...), just to make sure that I would not miss an essential part.

In the end, over the past 6 or 7 years I have progressively dropped that habit and now refer to newer compendia. In most cases, Dione' recipes are too complex, often for no reason (my simplifications did not seem to make them any worse). In addition, there are many original ingredients that could not be obtained in Dione's time, but are now quite common: her substitutions don't make as much sense as they used to. I think that this book is most useful for someone who would want a reference text on how people used to cook French in the US.