The renowned French chef devotes his attentions to such simple fare as macaroni and cheese, red beets, and leftovers, offering some of his favorite recipes for cooks and non-cooks alike.
Book Description
Editorial Reviews
From Publishers Weekly
Chef--of Chez Lucas Carton in Paris--and author ( The Three-Star Recipes of Alain Senderens ), Senderens also writes on food and eating for L'Express. As adapted here, these columns (47 in number) feature essays of varying length and depth on a wide-range of topics, such as wines with fish ("Vine and Sea"), scallops ("A Shell Divine") and black currants ("Pearls to Cultivate"), each followed by several recipes. Senderens's authoritative, idiosyncratic approach encompasses food history and cooking processes ("Charting Tenderness" describes various cuts of beef) as well as discussions about ingredients. About soups, he writes that "by boiling water in a vessel, man brought food from the real of nature to that of culture." The simple, direct prose marries well with uncomplicated recipes that, aimed at the home cook, generally feature few but fresh, pure ingredients, straightforwardly prepared; an occasional ingredient, like the caul fat in Lapin a l'infusion de sauge , may be hard for Americans to come by. Senderens comes off as an inventive purist with wide scope: "Mango Marvels" includes recipes for mangoes prepared with duck, with chicken, in a relish, a salad and in a simple sorbet. This is traditionalist fare with a Gallic flair.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Senderens is one of France's acclaimed three-star chefs, author of The Three-Star Recipes of Alain Senderens of l'Archistrate, Paris ( LJ 12/15/82) and coauthor of Dining with Proust (Random, 1992). He also writes a column for L'Express that is directed to the home cook. Some four dozen columns are collected here, treating culinary subjects as diverse as the sexuality of the scallop and the medicinal properties of basil. Senderens waxes philosophic on the art of roasting and the merits of chocolate, studding his text with literary quotes and allusions. American readers may find all this a bit much--and many of the references unfamiliar or obscure--but the recipes, far simpler than those in Senderens's earlier cookbook, should be of interest to any serious cook. For larger and special collections.Management Practices
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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1 of 2 people found the following review helpful:
5.0 out of 5 stars
A super book,
By A Customer
This review is from: The Table Beckons: Thoughts and Recipes from the Kitchen of Alain Senderens (Hardcover)
This is a worthwhile book written in a crisp style. Recipes are straightforward and simple. I strongly recommend this book for serious cooks
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