on November 7, 2014
This book never stops being an excellent resource. I bought it under the recommendation of my chef, who has been at it for 30 plus years, and still refers to things in the book. Great for chefs and food lovers alike. Hell, its great for people who just watch food network and want to know what the hell a Brandade or rillette is, in case alton brown doesn't lay it down for them.