on April 8, 1998
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.
on December 10, 2007
This is one of the best cookbooks I own. I have often dined at Le Bec Fin and there is simply no comparison in Philadelphia. As far as the cookbook, I routinely prepare the Poached Turkey recipe (always to raving reviews), the Scalloped Potato recipe and the Lobster Bisque recipe for holiday dinners. The Lobster bisque is absolutely fantastic and the best I have ever tasted and it came from my very own kitchen. Tres bien!!
Over the years, I have made many of the recipes and, even though they can be somewhat complicated sometimes, the results are just superior. This is truly a special cookbook. I own at least 75 other cookbooks and this is one of my favorites that I go back to year-after-year.
on December 21, 2014
I was so proud of Georges when he was in Philadelphia, and followed his career. I love this book! Since I now live on the west coast it is so comforting and wonderful to see the photos, read all about him, not to mention those superb recipes and photos! In spite of it's sophistication, it is still a user friendly book. Tells us how to make Demi-Glace for the Fillet of Beef recipe BUT also tells us where to order it if we don't have time to make it - takes at least 12 hours. I have such respect for him!! We had our own 5 star Restaurant in Philadelphia. BRAVO Georges for all you have done!
on February 15, 2014
Dear Georges, I recently purchased Le Bec-Fin Recipes and my husband and I are enjoying ourselves immensely. For lunch today I made your Belgian Endive salad with Hazelnut oil, walnuts and gruyere cheese. Hands down, one of the best salads we've ever had. I couldn't find Hazelnut oil, so I substituted Walnut oil, and it was terrific. Thank you for the book and best wishes in your retirement. Diane Collins, Rehoboth Beach, DE
on March 3, 2001
This is food for classy entertaining. If you can be bothered, which you should, the recipes are quite complex and time-consuming, but well within the scope of the keen home cook. And will they ever impress your guests!