Georges Perrier Le Bec-fin Recipes [Hardcover]

George Perrier (Author), Aliza Green (Author)

Book Description

Publication Date: September 23, 1997

An upscale user-friendly collection of some of Le Bec-Fin''s most famous haute-cusine dishes as well as s ome newer recipes. 120 recipes for both classic French cusin e and Bistro cooking are contained in this book. '

Editorial Reviews

About the Author

Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Piernot, which won a James Beard Award for “Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times’ top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green’s food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC’s Today Show, and radio interviews, and is a highly reputed television and print food stylist.

Product Details

• Hardcover: 224 pages
• Publisher: Running Press (September 23, 1997)
• Language: English
• ISBN-10: 0762401702
• ISBN-13: 978-0762401703
• Product Dimensions: 11.3 x 9.7 x 1 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #917,805 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

14 of 17 people found the following review helpful:

5.0 out of 5 stars outstanding French cooking, April 8, 1998

By 

[e-mail] (Bellevue, WA) - See all my reviews

This review is from: Georges Perrier Le Bec-fin Recipes (Hardcover)

I bought this book solely for the photographs, which I hoped would inspire me in plating food. However, I discovered that, beautiful as the food is, the recipes are the best part of this book. They are all elegant, delicious, contemporary but classically-based French dishes that are moderately complex but not beyond the ability of a skilled home cook. In addition, Chef Perrier's preface, in which he describes his background and cooking philosophy, is nearly as good as Andre Soltner's (in "The Lutece Cookbook"). If you enjoy cooking French food, I enthusiastically recommend this book. By the way...his mussel juice is a great alternative to fish stock; give it a try.

11 of 14 people found the following review helpful:

5.0 out of 5 stars georges does it better, December 19, 1999

By 

Linda G. Harvey (Philadelphia, PA USA) - See all my reviews
(REAL NAME)   

This review is from: Georges Perrier Le Bec-fin Recipes (Hardcover)

It has been my pleasure to dine at Le Bec-Fin. And the book is no less a pleasure, even if you don't want to cook. The recipes are easy to follow and the "asides" are very helpful.

M. Perrier knows his audience.

8 of 10 people found the following review helpful:

5.0 out of 5 stars Excellent explanation, easy to follow, gorgeous work, August 26, 1998

By 

[e-mail] (Iowa State, U.S.A.) - See all my reviews

This review is from: Georges Perrier Le Bec-fin Recipes (Hardcover)

The author uses fine words to come out with excellent explanation. That makes it easy for readers to understand and follow the cooking steps. The book also contains gorgeous pictures of wonderful recipes. This stimulates readers to follow them and it is hard to put it down. We could say that this book is absolutely excellent. And it can stimulate our inspiration in French cooking!!!