The Cordon Bleu Cookbook (Cook's Classic Library)

Rating:
Summary: An Elegant Classic
Review: This is truly a classic cookbook. The recipes are not for the novice, but for those who love to cook it's WONDERFUL. Because this is a reprint from many years back, the ingredients are often real artery-cloggers ; this is not something you would use for everyday fare (at least not in my house!). These are classic, elegant recipes of French cooking at its richest and finest. I'm elated it's back in print; I've never found another quite like it.

Rating:
Summary: An Elegant Classic
Review: This is truly a classic cookbook. The recipes are not for the novice, but for those who love to cook it's WONDERFUL. Because this is a reprint from many years back, the ingredients are often real artery-cloggers ; this is not something you would use for everyday fare (at least not in my house!). These are classic, elegant recipes of French cooking at its richest and finest. I'm elated it's back in print; I've never found another quite like it.

Rating:
Summary: The one cookbook that defines French cooking before nouvelle
Review: This was the cookbook I was raised on, the one my mother used constantly after we emigrated to the USA from France after the war. In general, if you want to make a Franch classic, this is the simplest and easiest to use, with the purest flavors. That may seem odd, but I dare anyone to read Dione Lucas' recipe for Mousse au Chocolat, read Julia Child's recipe, and tell me I'm wrong. When I'm more adventuresome and I have more time, I reach for Raymond Blanc, Georges Blanc, Alain Ducasse, Daniel Boulud and so on. When I want to look at pretty pictures of things I can't possibly make I reach for Charlie Trotter. But if I want the food of my youth without a lot of bother, it's Dione Lucas every time.