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Notebooks of Michel Bras: Desserts Hardcover – November 1, 2001

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Product Details

  • Hardcover: 203 pages
  • Publisher: Ici La Press (November 1, 2001)
  • Language: English
  • ISBN-10: 1931605041
  • ISBN-13: 978-1931605045
  • Product Dimensions: 0.8 x 6.5 x 10.2 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,247,833 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

28 of 35 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on October 25, 2004
Format: Hardcover Verified Purchase
The most important thing to mention about this book is that it is not a notebook. It is composed of dessert recipes, equipment tips, and sidebars on fruit ingredients made up to look like a notebook. In fact, the sidebars on fruits, however informative they happen to be, are very incongruous matched up with the `notebook' appearance of the recipes and theme of the book.

The most famous notebooks I know are those of philosopher Ludwig Wittgenstein, where his notebooks are composed of many aphorisms. I can imagine similar notebooks of literary figures, historians, naturalists, graphic artists and journalists, and I can imagine finding these musings interesting. On the other hand, I cannot imagine finding the notebooks of scientists or cooks very interesting. Having been a practicing chemist, I can attest to the fact that the great bulk of scientific notes are simply columns of numbers and formulas. I can imagine a culinary notebook, being very similar to scientific research in that it simply repeats the same procedure over and over again varying a single aspect each time can be pretty dull. Witness the articles in `Cooks Illustrated' where we are not presented with all the details, only the summary of dozens of attempts at achieving the best recipe. But then, I am pretty sure that only professional philosophers read Wittgenstein's notebooks.

In this book and in his more conventional book, `Essential Cuisine', the author makes much of his wanderings through the countryside of his native region of France, Aubrac, which is in the southwestern hills, about a hundred miles inland from the Bay of Biscay and Bayonne and Bordeaux. At least it is voice from a new region, neither Lyon nor Provence.
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1 of 1 people found the following review helpful By Jim on September 9, 2011
Format: Hardcover Verified Purchase
The recipes are very challenging and exact, some ingredients and equipment may not be easily available but everything is amazing and it's a wonderful look into the mind of someone working at a higher level than most.
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1 of 10 people found the following review helpful By HAEHONG JEONG on May 20, 2013
Format: Hardcover Verified Purchase
Unbearably ...
I hurts
However I would dream.
When you try shouting that chest will explode,
Only echoes come back ...
To say whether there is only this ...
It hurts too ...
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