From Library Journal
Copyright 2001 Reed Business Information, Inc.
Copyright © American Library Association. All rights reserved
She would recommend this book for anyone, great gourmet chef or just a beginner.
This is good enough to be read, paged through, nibbled at like a fine cheese, as it's as much a history book as a reference.
There are a few well-placed color photographs and illustrations throughout the book that enhance it beautifully, as well.
Everything you could learn about French food and a little about other cultures (mostly western Europe). Read morePublished 9 months ago by T. R. Hall
My son recently and very successfully completed a course of study at a culinary institute to become a chef. Read morePublished 12 months ago by Mama Chef
I love this book. I have been trying to learn how to cook, but when most cookbooks tell you to use a fancy technique they are too pretentious to tell you what that means. Read morePublished 15 months ago by Bowlbasaur
My husband was so happy to receive this book for his birthday! He had been wanting it for a long time.Published 16 months ago by Sandra Levesque
This was on the top 5 desired books to read and use as reference for many of the cooking classes and lectures at my daughter's school and she is very enthusiastic and appreciative... Read morePublished 17 months ago by HorseLady