Customer Reviews

Mastering the Art of French Cooking ( Sixteenth Printing )

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

 

 

A long time friend of mine who is the best French chef I've ever known (including all but one French restaurant I've ever eaten at, and she is that chef's equal), recommends the 15th printing of this book from 1967 as the best version. Although she didn't go into details, she explained that subsequent editions change techniques and some recipes for the worse.

I was able to find a copy on eBay with no problem, and I've seen it here at reasonable prices. We've owned ours and enjoyed meals cooked from it for many years now.

HINTS: Try the French Pan Fried Steaks. You'll never want to prepare a steak any other way again.

The Coquille St. Jacques (scallops in a creamy wine sauce) is outstanding, but one warning, quite a time sink in preparation.

The Tomatos Provencale are very easy to make and are a great side for most fancy meals. It is permissible to go easy on the oregano depending on your taste.

Mushroom Soup is another time sink, yet it will be the best soup you've ever tasted.

Crepes: easy to make (just be sure you have a wide, shallow pan), and you can fill them with various things to make either side dishes or desserts.

The book will get you to quick and successful souffles. The key is in reducing the heat properly as you put the souffle in the oven. Remember that and you'll never have one fall.

Last tip, order a copper mixing bowl at the same time you order this book.

The book was as described. The dust jacket was worn and had holes along the spine, but the book itself was in good condition. It was pricey at 60.00 but the book was the 14th reprint of the originaL book. It was shipped right away, so I had it in just days after ordering