- Hardcover: 144 pages
- Publisher: Les Editions Culinaires (2005)
- Language: English
- ISBN-10: 2841230996
- ISBN-13: 978-2841230990
- Product Dimensions: 8.2 x 0.6 x 8.1 inches
- Shipping Weight: 1.4 pounds
- Average Customer Review: 11 customer reviews
- Amazon Best Sellers Rank: #840,191 in Books (See Top 100 in Books)
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Le Creuset Cookbook Hardcover – 2005
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About the Author
David Rathgeber is the chef at the acclaimed Aux Lyonnais bistro in Paris.
Elisa Vergne is the author of more than 40 cookbooks.
Thomas Duval is a photographer specializing in fashion and food.
Top customer reviews
For many reasons, not the least of which is the fact that this is an attractively designed book for a reasonable less than $20 list price, I would be inclined to give this book five (5) stars, were it not for the fact that the translation into English or the editing of that translation (probably both) are quite poor for a professionally published book, not done by a vanity press. These problems are of at least three types. First, there are outright misspellings. I found several, and I suspect there are several more I did not detect. Second, there are garbled explanations of techniques for some dishes. One, in particular, was the description of how to create a stuffed cabbage dish, which, for the life of me, I could not follow, in spite of the fact that the picture and the overall description of the dish made it one I would very much like to make. Third was the use of ingredient names that were vague or plainly unfamiliar to the average American cook. For example, one recipe calls for `spice mix', with no clue as to what should be in the spice mix. It would be a small tragedy if the original French was `herbes fines' and the translator was clueless to the fact that the French term was much more exact and familiar to American cookbook readers than the very vague English expression. I see similar foolish translations such as changing `Tart Tatin' to the pedestrian `Upside Down Apple Tart'.
All of these weaknesses are a shame, because for the avid foodie, this is a better than average introduction to a lot of very common French dishes which you would otherwise only find in speciality books on charcuterie or the less frequently visited pages of `Mastering the Art of French Cooking'.
One effect of the book is to make us familiar with many Le Creuset products we may not ordinarily see in the average well-stocked American cookery store or even on Amazon.com or Williams-Sonoma.com. For the Le Creuset collector, this provides a real wealth of things to do with these honestly very attractive pieces of cookware, not to mention excuses to buy more of these little darlings.
The Book has six chapters of recipes following an introduction on the `Principles of cooking' that really just gives advice on how to cook with the Le Creuset enameled iron and stoneware products. The recipes are just unusual enough to justify buying this small book. The six (6) recipe chapters are:
Soups and appetizers including Rabbit in Aspic, Sabodet Sausage in Wine, and a Crawfish gratin.
Fish including Bourride, Eel Slices, Braised Brill in Champagne, and Frogs Legs with Parsley and Chervil
Meat including Stewed Lamb Provencal-style, Beef Cheek casserole, and Pork Belly with buttered cabbage
Poultry including Coq au vin, Rabbit with Two Mustards
Vegetables including Wild Mushroom Risotto, Fall Vegetable Casserole, Pumpkin Gratin, and Ratatouille
Desserts including Souffle with Cointreau, Cherry Clafoutis, and Upside Down Apple Tart
This is obviously a collection of recipes that contain both recipes very familiar to the American foodie as well as recipes that never quite made their way from France to the average American table. It is also a very broad application of many different types of cookware, such as the special dish for preparing the `Upside Down Apple Tart'. Oddly, there is no dish for the very distinctive tagine, of which I know Le Creuset produces their typically colorful version.
The book includes two very good indices, one on principle ingredients and one on recipe names. Oddly, there is no general index or index of cookware types. And, while this may seem like an unabashedly commercial addition, I would really have liked to see a catalogue of all types of Le Creuset cookware.
Each recipe begins with a little picture of the cookware appropriate to the recipe, plus a very handy duration for prep, resting, and cooking. Unfortunately, this intro doesn't say which size of cookware to use, which is a shame, since some shapes come in every size from 2 to 12 quarts or more, all with roughly the same proportions.
The primary author, David Rathgeber, is the chef at one of Alain Ducasse's restaurants in Paris and the details of the recipes, when they are not hopelessly garbled in translation, seem to be quite good, although for the more common dishes, I would not necessarily give up my favorite Julia Child or Patricia Wells or Richard Olney version. This is a book for exploring new things.
A very good choice for the foodie, cookbook collector, and Le Creuset collector. Others should stick with superior books originally in English.
I have to share...
(My LeCrueset dutch oven is the absolute best purchase I have ever made when it comes to kitchenware. I have made many delicious meals in it and it never fails to cook to perfection, and it keeps the meal warm (without overcooking it) for around an hour, if your meal has to be delayed. I can't believe I have been cooking for 33 years without this wonderful dutch oven. You gotta get one!!)