Customer Reviews

Saveur Cooks Authentic French

5 star:		(10)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

VERY PROFESSIONAL SERVICE, ASKED FOR WRAPPING AND GIFT LAST MINUTE AND DID IT NO PROBLEM. ONLY THING....THAT WAS DISAPPOINTING WAS THAT IT DIDN'T ARRIVED FOR XMAS. ORDERED ON DEC 16, BUT STILL DIDN'T ARRIVE ON TIME.

I am professional chef and go thru tons of books in a year. This is one of the few I keep.

Everything about this book is delicious! From the stories, to the photographs and art direction, to the quality of stock on which it's printed, to finally the recipes. I couldn't get enough of it. It takes a dish and makes it more than just ingredients. You learn about people and places and events that are also a part of the recipe. It's so much more than just a cookbook.

I have "worked" to identify in the book and bring forth three receipes with complete detail without alterations to the table. I have had unconditional success with my Family, my most honest critics!

1. Probably the best cooking in the world is now done in the US. The most money, the most flexibility, the best ingredients, the most time. 2. This is a great picture book

3.These may be classic french recipes, but it ain't going to turn your crank.

4. The recipes are boring.

I hate to be boring and aggresive, but Charlie Trotter, Emeril Lagasse,Miller from the Coyote Cafe, Ming Psai, are more creative than any chefs in the world.

Sorry.

Saveur is the best cooking magazine, and it has a primary focus on French cooking. This book reflects that, and an introduction that favors French over "silly fusion cooking" definitely has my vote. Most of the recipes are quite involved; some common, some quite unusual, all a treat to eyes nose and tongue. I have a lot of French cookbooks and this is compliments rather than duplicates.

Saveur Cooks Authentic French is a great book on french cooking. The book has many photos and info behind the recipes. Often French cooking may seem a bit more exotic than our normal every day recipes, but this book writes on a level that is easy to understand. The French Onion soup in this book is heavenly. Its so good, I will eat only my own. Recipes range from rather simple to a bit more complex. Recipes are well written, easy to follow, and turn out well.

I was trying HARD not to buy this book. I subscribe to the magazine and have the wonderful Saveur Cooks American. But, I had to give in to the temptation.

Now, I will not say that I will invest in any duck or goose fat which is required in a couple of the recipies, but I have tabbed many pages for my 'to try' list.

There are some simple, tasty items in this book. Do not be intimidated.

P.S. The pictures are great !

Aside from the easy to follow and tasty recipes the book is filled with interesting photos and narratives.I've prepared several dishes following these recipes and all were delicious. One in particular, the Daube de Bouef was one of the best tasting meals I've had.

May 5, 2000

Beautiful book, expertly presented, but with an error in the storyline: page 206 sidebar on Laguiole cutlery.

"...and a small stylized bee or fly (no one is quite sure which, or why)..."

Common knowledge is that it is a bee, a Napoleonic symbol of bravery presented by Napoleon to a favored military hero.

Dorothy or Colman need better researchers.

Greg Leaf

Glorieta, New Mexico fang249@hotmail.com