Hows and Whys of French Cooking [Hardcover]

Alma S. Lach (Author), Andre Simon (Foreword), George Rezek (Contributor)

Product Details

• Hardcover: 650 pages
• Publisher: Book Sales (September 1998)
• Language: English
• ISBN-10: 0785809260
• ISBN-13: 978-0785809265
• Product Dimensions: 10.3 x 7 x 1.8 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #965,470 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars Indispensible., June 3, 2005

By 

D. K. Chef (New Jersey) - See all my reviews

This review is from: Hows and Whys of French Cooking (Hardcover)

I own hundreds of cookbooks. I have sold over 200 cookbooks after I tired of them. This one will have to be pried out of my cold, dead fingers.
Seriously, there are tips in here, like how to make brown coloring for sauces, that you will not find mentioned even between friends. From pate and snails to green beans with bacon, you could entertain or feed the family , breakfast, lunch and dinner, or a wedding cake. Enjoy.

4 of 4 people found the following review helpful:

5.0 out of 5 stars A wonderfully complex book of Cordon Bleu cooking techniques, December 25, 1998

By 

philly-elf "philly-elf" (Philadelphia, PA USA) - See all my reviews

This review is from: Hows and Whys of French Cooking (Hardcover)

I first purchased this book in the late 1970's and have used it since. Individual recipes often draw from several locations in the book, and colored ribbon bookmarks allow fast cross reference. The recipes are sometimes complex and engrossing...the perfect formula to take me away from the worldly pressures. My all time favorite recipe is the Normandy Apple pancake. Try it with the Calvados as suggested. I have searched often for this book, without luck, as gifts to friends; and am delighted it's back in print. A true French classic, and a "must have" for the cookbook collection. I'm ordering several as gifts at this price, which is a couple of dollars more than it sold for in the late 1970's!!

4 of 4 people found the following review helpful:

5.0 out of 5 stars This book unlocks the secrets of the French Culinary system, June 2, 1998

By 

George Kuhrt <[e-mail]> (Buffalo, New York) - See all my reviews

This review is from: Hows and Whys of French Cooking (Hardcover)

I first purchased Alma Lach's book as a Hotel Management student in 1975. As a caterer in Buffalo N.Y. I created a French Dinner using her receipies for 24 thrilled guests just last month. For anyone who is interested in mastering the art of authentic French cooking, Alma's book is a timeless resource. Using her ingredients and techniques, you will prepare food which you might expect to eat at a haute cuisine restaurant, or in a fine French bistro.

I use the book so often that I refer to Alma by her first name. I feel like we are old friends. Since the book has gone out of print I have guarded it like the fine manuscript that it is. Now that it is being reprinted, the world can enjoy her unique insights into the world of French cooking, and I can retire the original to a safe place for future generations. We are lucky indeed.