Customer Reviews

French - delicious classic cuisine made easy

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

 

 

As a beginner to French cooking I found this cookbook to be perfect!! The pictures were clear and big, the recipes, though traditional and authentic, were easy to follow and not complicated. So far, everything that I have made from this cookbook has been delicious and turned out just like the picture! :o))) This is definitely a new favorite cookbook and is becoming an often-used cookbook!

I like this book because the recipes are easy to follow and the ingredients are not that strange. I also find the dessert section very interesting. I made some sweets that turned out great. The only thing that I don't like is the excess use of butter and the many steps in doing anything.

one of my favorite go-to cookbooks for desserts! My original copy got ruined, so my mother graciously gave me hers....i was stunned to find that three of my favorite recipes were NOT in her version. Now im desperately trying to figure out how I can identify my original book, since it's long been thrown away. Look for the version that has fruit tarts and the strawberry Mille feuille.

Instructions are very easy to follow; recipes are delicious; an image for every recipe; opened me to new ways of cooking and ingredients -- including rabbit meat! and a few other surprises which I suppose are not at all extraordinare for chic French dining. Highly recommend this cookbook to everyone!

I have had more great recipes come out of this book than any other I use and I am always being complimented on how great my dinners are when I use this. Most do not call for any ingredients you can not get in the US, so it poses no trouble there.

Found this book in a vacation home rental in France - we referenced it many times during our stay and ordered it upon our return home. Great recipes!

This book has it all, the real French recipes for the more advanced while also having detailed photos for the beginner.

I have made most of the dishes and they are all wonderful. There is a typo in the Dacquoise Givree recipe. The oven temperature to cook meringue should not be 350 but more 250-275.