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Le Livre Blanc Hardcover – September 1, 2013
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About the Author
Top Customer Reviews
So, here is a cook-book that is almost impossible to use, at least by ordinary mortals, and yet that is just the reason to buy it. It is stunning visual presentation more of art then here-slap-this-in-a-pan and sear lightly. None of that.
You will not find a more stunning book published in the last year, and note, I did not say "cook-book." The book, and take my word for this, is without peer even before you take it out of its slipcase, even without opening it. It is, in a word, superb.
Ms. Pic is the only female chef in France with 3-stars. She draws her heritage from her great grandmother, grandfather and father before her, all expert chefs, all topflight Michelin holders. My guess is we will not be doing "Le Livre Blanc" parties a la "Jerusalem," but then again, it would be interesting, actually more than that.
And the tonka beans? The Atlantic Monthly says this "The Tonka Bean: An Ingredient So Good it Has to be Illegal." Really? They were banned in the United States by the FDA in 1954, who knew?
Highly recommend the book, you will not be disappointed.
This review is in fact NOT a "culinary" evaluation of the book (you can find my evaluation of the book on the site amazon.ca). This review is only showing the numerous but MINOR differences in the translation of the original book:
- the french book is the original book published in november 2012 by Hachette, Paris, France, the other has been translated and published by Jacqui Small LLP, London, England in september 2013 for the UK and US markets
- the translation reflects perfectly the spirit of the original book
- the translation seems to be more adapted for the UK market by:
- = the way the equipment is named: moulds, cling film
- = the way the ingredients are named: corn flower, caster sugar, single cream and certainly by
- = the units of measurement used
- the translation brings sometimes nice but little enhancements in the codification of the recipes
- very, very few errors/flaws/typos in the translation are found in the recipes:
- = turbinez au Pacojet becomes break it up (is it churn?) in the Pacojet (recipe 06)
- = plongez dans l'huile froide becomes plunge ... into iced water (is this a correction?) (recipe 06)
- = pesez 100 g, puis ajouter 1 feuille de gélatine becomes Weigh out 10g/0.24oz and add a leaf of gelatine (is this a correction?) (recipe 31)
- = coulez cet appareil dans des moules becomes pour (is it sieve and pour?Read more ›
This is not a cook book for beginners, nor is it quite a coffee table book of beautiful photos, either. The white book with the title and name pressed into the cover, rather than printed on is a wonderfully presentation, inside a separate firm white slipcase/binder. The book's pages are silvered on the outer edges, and 4 ribbons for place-keeping are nice. The design is truly stunning...then one opens the book.
It's discombobulated. There are six groupings of the 50 or so recipes, on three pages. Then the first 150 pages or so are pretty photos of her food. Not one photo has a identifying title or description. The photos are broken up by two page listings that give the name and a page of the 8-10 or so dishes for each of the six groupings, which are- Earth and Sea, Acid Yellow & Pale Pink, Contemporary Memories, The Lightness of Air, Traditional Eccentricity, and the Edge of Frontiers. OK, sure, whatever.
Only at the back of the book are the 50 recipes clustered together. No photos there. The large number at the top of each recipe has no relationship to quickly finding the dish's photo in the earlier 150 pages! Super confusing-seems like the layout designer had a look-at-how-clever-I-am conceited way to craft a book to win some prize for unnecessary eccentricity. Fine, you win the prize. Purchasers get a book organized as if the designer was on LSD.
That aside, I am happy to see the actual recipes.Read more ›
Most Recent Customer Reviews
Having had this book for a month now I wanted to post a fair and in depth review, but for those looking for a quick summary: I have enjoyed reading it, the photography in the book... Read morePublished 10 months ago by Chris M
Lovely recipes, lovely picture, very technique and artistic! Truly a great french cookbook!Published 18 months ago by Marvas
Stunning, clean plates with amazing photography to boot. The stories of how she became the incredible chef she is now, is also a nice touch.Published 24 months ago by Ben Blum
This is a beautiful and simply written book. When I got this book and started to read it I couldn't believe that more of my Chef friends didn't own this book. Read morePublished on March 25, 2014 by Kevin Horan
First, I should say that I have been an admirer of the Pic family's creative cooking for many years. Read morePublished on October 24, 2013 by Illuminatus