Customer Reviews

French

5 star:		(5)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I lived in Sydney in the 80s and ate at Claude's when I could afford it (and get a booking). My recipe pages from Damien's cooking series at Accoutrement are stained, dog-eared and covered with notes, so finding that this book had been published was a Gift. Damien Pignolet is a brilliant and inventive, as well classically precise, (Australian) French chef. The book is a joy to read and use, from the beautiful font to the expansive Glossary. Quince Frangipane Tart! Damien Pignolet taught me to make a perfect pate brisee, and his technique is described and illustrated here.

His new book, "Salades" (ISBN:9781920989552), is going to be published in Australia in August 2010, and I will have to have it as well.
[...]

Australia has a reputation for producing quality cook books; this is one of the best available. Damien Pignolet, one of the doyens of Australian cuisine, shares his vast experience in French cooking in this handsome volume. These are some of the areas he covers; stocks and sauces, entrees, charcuterie, soups, meat, poultry and game, fish and shellfish, vegetables and the pastry kitchen.

The recipes, most of which which I cannot claim to have attempted, range from simple to complicated. They are clearly explained and well laid out. "Creamy fennel soup" (simple enough for my basic culinary capabilities) is one of my favorites. I am steeling myself to attempt the doable but more involved "grilled sirloin Cafe de Paris".

The presentation of the book is exemplary and the superb photography is enough to make your mouth water.Pignolet's writing style is easily readable and expresses the warmth of his personality. I often read this book for mere pleasure and just fantasise about being able to create the wonderful dishes described. Strongly recommended.

I really love this cook book. I never really cooked French food before and now I have a good range in my repertoire. It is great read with many great recipes with a lot of advice on how to master the basics. Also it has beautiful photos of many recipes . Even my scrambled eggs improved! Well worth the money.

This cookbook is one that you know the chef is not holding any knowlodge back for future publications. I have tried many recipes - and recommend that they be followed precisely(you definitely need a kitchen scale). The fresh raspberry tart, finished with sliced almonds sauteed with butter is a classy change from fresh fruit tarts painted with a melted fruit jelly glaze. Also, the lemon cake - nice and light - and suprisingly easy to make.
Highly recommend this treasure trove of cooking craft for intermediate level cooks.

Excellent book containing wonderful French recipes with an Australian flair. This book will help me create many memorable dining experiences.