| February 29, 2004 |
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With  a fluent culinary voice reminiscent of Peter Mayle¿s Provencal chronicles and a food obsession worthy of Tony Bourdain¿s A Cooks Tour comes this ode to French cuisine from an admitted die-hard fan. From recipes and techniques to the pettiest of phraseology quibbles, he has your crock pot covered. In marked contrast to the eclectic fusion sensation that has swept across U.S. kitchens, this simple guidebook teaches you the fundamentals of everything French, even as the author himself learns new derivations on old themes everyday. See this extraordinary foie gras presentation as an example. His recipe archive is like grandmere¿s own card catalogue, complete with short, sweet, yet thorough instructions in both French and English. While many cooking fads come and go, these classic techniques will provide you with the means to create some tried-and-true favorites. (in Food & Drink) |
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