5 comments about La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking.

1. This book needs to be in everyones cooking library, it introduces basic french cooking techniques and then naturally expands on tehm, truly a comprehensive cook book.



2. This cookbook has provided hours of interesting reading. I love to cook, but I am not intuitive. I have to have instruction. I began with Julia Child's books and gradually added Raymond Olivier, Paul Bocuse, Jacques Pepin, and Mapie, Countess Toulouse-Lautrec. I wish I had begun with Madame E. Saint-Ange. Everything is explained with a wonderful lucidity and the sort of detail I would associate with a fine cooking school.
   
   I tried the recipe for Pork Fillet with a Cream Poivrade. It seemed simple enough, inspite of requiring two hours for the sauce. It was one of the best dishes I have ever made.
   
   It will take years to absorb all the lessons in this book. I read a little every night before I go sleep: it makes me dream of fine food I have had in France.
   
   Buy it.



3. My most used cookbooks are the Joy of Cooking, Silver Palate and La Bonne Cuisine. All the classic time tested recipes are inside and many are party proof. This one has recipes that are more complex and require tasting before serving to adjust the salt level but that's no big deal. Better to buy it here on Amazon than try to find it in the bookstore.



4. This is the French cooking of another time--outdated, but interesting.The complexities of the recipes would make Child or Pepin shudder !



5. Well, what can I say. I'm a sucker for a good historical cookbook, and this may be the greatest one I've reviewed.
   
   In retrospect, I'm seriously disappointed it took me this long to get a copy. I've wanted it for a while, ever since I first saw it on the shelf, and it is pretty much everything it claims -- the best of the early 20th century French kitchen, and so obviously the spiritual forebear of Mastering The Art of French Cooking that it's easy to see how Child, Beck, and Bertholle got so carried away in the early manuscripts. Though its teaching value is somewhat limited by virtue of the fact that 21st century American kitchens simply aren't that much like their French counterparts of 80 years ago, Saint-Ange's technique is still solid, if outdated. Her food science is a bit lacking -- "sealing in the juices" when grilling meat appears here, as it has in a great many other cookbooks despite its inaccuracy -- but when you allow for the age of the text, this really isn't so big a deal as all that.
   
   The historical aspect is very important in one regard though -- the baking recipes may prove to be borderline useless for a modern cook, since the ovens St-Ange worked with didn't have temperature controls. (In that regard, modern books on hearth cooking like The Bread Builders or The Old Sturbridge Village Cookbook would be a little better, so that you can learn the necessary skills first before trying the recipes.) Those reviews telling you that it's not a book for beginners -- this is very true. It's a book for kitchen geeks, especially the historically minded.
   
   All that said, there's a lot of odd and cool recipes in here that are definitely worth a look, and unlike a lot of other cookbook translation projects, Aratow left the original metric measurements in the text, so you don't have to mess around with awkwardly-converted US measurements. (Not that this is going to come up much, but you steampunks out there might find this one particularly useful for themed dinners.)

1 comments about The Taste of Place: A Cultural Journey into Terroir (California Studies in Food and Culture).

1. Amy Trubek's book is really outstanding. She traces her cultural journey in different regions of the country (and France) to help the reader understand the importance of food that comes from one's own town or region. As a food anthropologist, the text is rich with examples of what chefs, farmers, and enlightened individuals are doing to connect local delicious food to the activities within their communities, in other words, how they are creating a taste of place.

5 comments about French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) (1930).

1. This book should be a staple in every discerning cooks kitchen. Ten minutes or not, in the era of Rachel Ray (and I think she is lovely by the way) its nice to have a little class and soul in a "quick fix" cookbook.
   Dr. de Pomiane is funny, insightful, and guiding. He not only gives you wonderful recipes to work with, he takes you by the hand and tells you just how to achieve the perfection you deserve and still have time to dwaddle over your coffee.



2. This is the perfect book for a beginner! It teaches you very basic techniques on cooking that everyone should know, such as how to make a sauce from burnt on meat juices. Its recipes also build on previous ones which makes memorization easier. What I loved most were the lessons on organization that will enable you to cook more efficiently.
   
   In all, this is a great book to start anyone off as a cook. I made a sauce the other day by following the book's guidelines, rather than following a strict recipe and it turned out pretty good. The advice is great in that it gives you room to experiment without destroying your meal. In all, this is a great book to start anyone off as a cook. It's excellent!



3. Okay, so I'm probably not your kind of cook. I'm the geeky sort of guy who thinks Julia Child is a reasonable substitute for divinity, who worships the ground Chris Kimball walks on in a "Brocktoon" sort of way, who considers superstars like you and Emeril the people the Food Network employs to keep the lights on for Alton Brown. But you know, even if I'm not exactly a fan, that doesn't mean I don't respect what you do. So I have to say right now, if you've never heard of this minute masterpiece from 1930, read it, reread it, incorporate some of his stuff into your own recipes, and then lay a wreath on Pomiane's grave next time you and John are in France to shoot an episode of Tasty Travels, because this guy is your granddaddy just as much as the nice Sicilian fellow you're always talking about on the show.
   
   I mean, look at this guy. He hits practically every French classic that can be done in ten minutes and he's got you beat on organizational technique (first thing you do when you get in the door and want to cook Pomiane-style: boil a pot of water. Doesn't matter why, you'll find a use for it.). The recipes are simple and tasty, and would do Julia, Simca and Louisette quite proud. He even provides menus to plan from, because life is more than meat and two veg. He hits a few of the classic sauces (though his "white sauce" recipe is written as a joke), features a good-sized section on vegetables, and provides a surprisingly diverse selection of meat dishes ranging from a simple steak to some surprisingly complex veal and pork dishes.
   
   There is a sizeable and varied selection of soups (none of those annoying "stoups", fer chrissake) and some remarkably fast desserts, including a chestnut puree that the author was very proud of. A decent but concise section covers cooking techniques suitable for quick cooking, and the whole thing is topped off by a nicely informative preface by the translators describing how to handle Pomiane's recipes in a kitchen three-quarters of a century in his future. And did I mention this guy had a hell of a sense of humor, even in translation? Seriously, take a hint. Not one catch phrase anywhere, and he's still a hoot to read.
   
   Rach, here's the deal. You're the reigning queen of convenience cooking and a kitchen superstar. Controversial, yes, but few have the luxury of near-universal love like Julia, and at the very least you've got it all over that bimbo Sandra. But you gotta give this guy props -- after all, like I said, he's your granddaddy.
   
   Signed,
   Brian from the Cape



4. This is one of my favorites among the cookbooks I own. I love to cook, although I hate recipes. Edourad de Pomiane's approach is perfect. His writing is funny and encouraging, and he teaches you to cook rather than simply giving instructions to copy a specific recipe. His recipes are exquisitely simple yet profoundly delicious. This one book changed the way I cooked steak, gave me confidence to try sauces for the first time, and taught me the key to making perfect omelets. Buy it. You won't regret it!



5. I've done a fair amount of French cooking in my time and even owned a four-star rated restaurant for a # of years. I can say with confidence that if you knew nothing of French cooking but followed the recipes in this little book you could turn yourself into a competent chef in no time!

5 comments about The Balthazar Cookbook.

1. While I don't think this book would be good for novice cooks, this is a great introductory book for classic French cooking.

   I've tried several recipes, and have been happy with the results of all of them. The recipes do seem to be a bit involved and called for some expensive ingredients, but it's unlikely you'll be making many of the recipes frequently, so for special occasions, it's worth the extra trouble. And the trouble pays off in spades. For example, I made the recipe for braised short ribs, which were quite delicious. As an added bonus, though, the recipe made enough delicious gravy that I froze in tiny containers and ended up serving along side steaks and beef for the next two months.

   Finally, I also really like the look of the book, which is evocative of the golden age of food extravagance, in Edwardian books published 100 or more years ago. It's full of beautiful photographs, and could probably be right at home on a hardcore foodie's coffee table.




2. Sorry-- I don't know what people are raving about. I am an avid epicurean, and have gone to most good restaurants in NY. I just don't think Balthazar's recipes or food holds a candle to other NY institutions, like Gotham, Gramercy, etc. The food at and recipes from Balthazar always tastes a little too greasy and unrefined given how many steps are involved. Sorry, that's just my personal opinion after making almost ten of the Balthazar recipes.



3. This cookbook is for the person who loves French cafés in general, and Balthazar in specific. In France, cafés are everywhere, and they are the center of social life much the same way as pubs are in England - the difference is that the food at the average English pub is terrible and the food at the average French café is great. Menus may vary from café to café, but there are certain standard items that they tend to have in common. Many consider Balthazar the best French café in New York. The irony is that - in France - cafés are informal and inexpensive places, whereas Balthazar is expensive, usually requires reservations, and almost has a celebrity or two eating there. What makes Balthazar a café is that it serves all the standard café fare, but with it's own unique touch.
   
   What makes The Balthazar Cookbook so great is that it is a compendium of all the classic café items: "Steak Frites," "Moules a la Mariniere," and "Escargots with Garlic Butter," just to name a few. These aren't run-of-the-mill recipes, but Balthazar's own special ones. This is both the book's virtue and its vice. This is not a cookbook for the novice chef. Most of the recipes are fabulously complicated. It assumes that you have the basic skills of cooking as it does not go over simple procedures. It assumes that you have a well-stocked kitchen because many of the recipes call for specialized hardware like Dutch ovens and candy thermometers. It also assumes that you have access to hoity-toity gourmet food stores where you can get all of their obscure ingredients.
   
   I attempted the basic café dish: Steak Frites. The steak was no problem as it is just grilled. What makes this special is the herb butter Balthazar puts on top. I cheated and used bottled sage and chives instead of fresh, and it still came out pretty good. The French fries proved more difficult as they require a thermometer to tell you when the peanut oil (I substituted vegetable) reaches EXACTLY 370 degrees for the first frying and 380 degrees for the second. I didn't have a thermometer so I guessed - the result was that they were nowhere near as good as the fries at Balthazar, which could be the best in the city. With fries you need mayonnaise. I had two failed attempts at making mine in the food processor (as they suggest) before moving on to the blender, which worked fine.
   
   In the end, this is an excellent cookbook. It's only problem is that, for casual food, it takes a LOT of preparation.



4. This is a gorgeous cookbook, with delicious recipes. While some of the recipes are straight forward and easy, most are quite complex, with many steps and lots of ingredients. And while I have a very well stocked pantry, I could not find the ingedients needed in my local grocery store or fish market or gourmet store for some of the recipes. Everything that I have made has been delicious, and seasoned perfectly. This is a cookbook for serious cooks.



5. Balthazar has become a favorite New York City restaurant; it is open late at night and early in the morning, the wine list is carefully chosen to complement the food and priced fairly, and the food is invariably good.
   
   I've really enjoyed trying to duplicate some of the dishes our guests and we have enjoyed at Balthazar. I've posted a great favorite for duck in the Comment section. The house smells wonderful and adds to the festive nature of any dinner party. The essence of the recipe is the creation of three distinctive tastes. "Only the best cook in the house can do the job!"
   
   I agree with other reviewers here that there are editorial quibbles, but the book is quite beautiful, and the recipes are easy to follow for an intermediate home cook like myself. The authors have made a successful effort to make them practicable for the home cook without professional equipment at hand.
   
   Robert C. Ross 2007 2008

5 comments about Joie de Vivre: Simple French Style for Everyday Living.

1. I purchased this book from Amazon more than 2 years ago. I find myself time and time again turning to Joie de Vivre for recipes, dinner party ideas and general inspiration. It is so wonderful! So stylish, yet so warm, cozy and inviting. Robert Arbor takes the 'gently gently' approach with his readers - he knows we're all stressed, overworked and unwilling victims of a processed food culture. He knows that we want to slow things down a little, enjoy life more. He knows that we want to have less mind numbing TV and mass-media in our lives (and MUCH less exposure to this ridiculous celebrity worship going on right now) and more quality interaction with friends and family. Monsieur Arbor completely understands that we don't all live in gorgeous French farmhouses or bohemian Parisian maisons (he is a New Yorker for much of the year)and he encourages readers from all walks of life to basically 'get a life'. I love it and I recommend this book to all.



2. I bought this book, on the recommendation of Diane F. Von Behren and Lee Mellott, two reviewers that I've begun to really trust here on Amazon. I was delighted to find, that typical of the other books I've bought on their say so, this one too is a joy to read and own.
   
   It is idealistic. That IS the point.
   
   This is a book ABOUT slowing down, thinking thru the day, not rushing from 7 am into eternity with one's head down, speeding thru an ever increasing load of chores till you drop dead wondering what life was all about.
   
   I think this whole French/North American contrast genre of books, whether it's French women not getting fat or the Entre Nous book are all about re thinking an approach to life.
   
   A little wake up call to examine what is important.
   
   There are plenty of things I love about being a Canadian that make me very different from the French in France, or the American in America and that I prefer to hang onto. Some things won't change. They work for me.
   
   But not because I hit the default button and just am Canadian because I was born here, and never thought about changing anything about me.
   
   I think one of the joys of life is changing those things we don't like to stuff we do like.
   
   Taking a broad cultural over view of the French way of life, and comparing it to the American (or British/Canadian/Australian etc) way makes it easy to spot the areas where we can borrow a better way and add it into our lives.
   
   Enriching my life with some excellent recipes, and a conscious re thinking of life patterns (thru my day, my year or how I run my life) is the value in this book.
   
   It is NOT a critique of America, rather it is an explanation of one mans view of life as he lives it, complete with recipes, side notes, cultural observations and the like.
   
   IT is the reader who is allowed to then observe, contrast, and critique their own life and decide whether or not doing things differently would be a worthwhile change, something that could add to one's joie de vivre.
   
   In my case it has. I'm stopping and enjoying life more as a result. My life is better, and yes, I have a little more joie de vivre as a result of this book.
   
   I think it is a wonderful addition to my library and plan to keep it.



3. I really enjoyed the overall tone and suggestion on how to slow down and savor life a little more. A very touching, sweet book.



4. I can't believe only one other person gave this a poor rating. Maybe the others didn't even bother. I picked up this book at the library, thankfully, so I can return it.
   
   This book provides nothing more than a look at the insipid life of a man with a hyphenated identity, but claims to be only French. Most of the images in this book are of his home, friends and kids. It's like a family newsletter made thick and glossy. I honestly don't care to know so much about him.
   
   Sure, it's charming to have a home in the French countryside. If you want to read some escapist travelogue, which can be fun, there are lots of those around. If you're looking for a cookbook, find one of those. And if you're looking to improve your life, then head to self-help. This book is none of these. It's just plain dumb.



5. I LOVED this book -I have read it twice. I lose myself in it and wish the American way of life had more of this Joie de Vivre.

5 comments about Chez Jacques: Traditions and Rituals of a Cook.

1. Wonderful, uncomplicated recipes beautiful photographs of dishes. Gorgeous photos of his artwork and graphics. Overall a lovely volume that you will find yourself using again and again.



2. This book illustrates the accessibility of fine gourmet cooking. The step-by-step instructions assure success for the average cook.



3. This is just what a real chef or home cook should read. Jacques's insight as to how recipes happen and the outcome of them is fascinating and sooooooooo true! They should be personal adaptations of the written recipe. Except when baking, there is plenty of room for creativity. Even in baking, one can be creative if they follow the basic rules and substitute favorite flavors of fruit, nuts, extracts. You'll only like it more. This book gives you room to make his favorites......your favorites. Wonderful ideas abound here. I want to try all of the recipes in the book. The narrative warms your heart and you feel like he wrote this book especially for you.



4. I am sorry to say that I cannot review this item since it was never shipped to me although my credit card has been charged. I emailed the seller 2 times and never had a response from him. I don't know what my recourse is at this point. Is there a way for Amazon to contact the seller. I am very disappointed. I have ordered books many times through Amazon and never had a problem.



5. As a mom of two young children I am very busy. The time for long elegant meals, taking my time in the kitchen are - well, on hold it seems.
   
   Anyone who knows me knows I love and admire Jacques Pépin, so I bought this book. Disclaimer here: Jacques Pépin has been a culinary hero and I have several of his other books. He is a Master. His background is impressive and he is truly a skilled and amazing chef. He is not full of ego and pomp. Jacques Pépin, is a chef with a lifetime of training and techniques.
   
   This book is somewhat different from his others -- I think this may be the most beautiful by far. It includes some of his paintings, there are also photographs of him cooking, collecting mushrooms, and fishing. That coupled with excerpts about his philosophy on food and life make it more interesting than just a cookbook. It has 100 recipes, yes -- but even more valuable for me, he reminded me how important it is to enjoy food.
   
   In one section he writes:
   "For me, the greatest taste may be a perfect crunchy baguette slathered generously with the very best sweet butter, and the greatest dessert (besides dark, bitter chocolate) may be a succulent apricot or strawberry jams made with very ripe fruits and spread thickly on pieces of warm brioche. My favorite ritual is sitting every night at the dining-room table with my wife and sharing our meal and one, sometimes two bottles of wine and discussing the events of the day. Throughout the last four decades, this daily ritual has been ingrained so profoundly within us that we could not live without it."
   
   What can I say? It inspired me. I needed a nudge back "in" the kitchen and this book did that for me. The recipes are simple and not too difficult. A busy mom even has time to try a thing or two. The recipe for Saucisson of pork tenderloin is as simple as can be, but when Pepin says he dicovered it at a market in Provence I think I have found a culinary gem. I want to try it soon.
   
   We recently harvested red cabbage from the garden. I have been at a loss at what to do with it. I have sautéed it with olive oil, Dijon mustard and apple cider vinegar, which I love. I also sliced it thinly at put it in a salad. But when I browsed through the book I was excited to see something simple and delicious to try: red cabbage salad with anchoïde dressing. Jacques handwriting at the bottom of the page says: cabbage and anchoïde is your standard French coleslaw. It is basically red cabbage with a garlic anchovy dressing. You probably either love or hate anchovies but there is no disputing it, anchovies really adds a new dimension to the food it is combined with. The recipe is basic and simple, as are alot of the others in the book. But that is great. They are not too intimidating and fit with a busy lifestyle.
   
   I am enjoying the book and the photos, insights into life with good food. It is beautiful enough to place in the center of your living room for all to admire.
   
   If you want to read more about my adventures with food and kids you can find me at [...]

5 comments about French Wine for Dummies.

1. This book hits it right on the head. An excellent, easy to read reference guide on French wine. The book is well-organized and provided good tips and pronunciation keys to help navigate through the French language. This book is a must for the professional or amateur alike and a good value for the money. Useful appendixes contain vintage charts and a handy guide to classes of wine under the rather complex French wine laws.



2. A clear and well organized book. If you like a safe start on French wine this book is a must-have



3. Good educational book,buy it new the price is great for all the info you'll get!!!



4. Whether you are a novice to French wines or have experience, this book will give you the information you need to understand what you are drinking. Easy to read and packed with knowledge. If you are looking for a book on French Wine, this is a great one.



5. This book gives the reader a good basic knowledge of French wine. An excellent introduction to the field. The references are very good and information is good, the only critisism is that it comes across too silly. I got the impression that the author was almost "talking down" to me. Good overall.

5 comments about Crepes: Sweet & Savory Recipes for the Home Cook.

1. I opened the book, and made excellent crepes right away, within minutes. Can't do much better than that!



2. I took a crepe making class just to learn the technique and take the fear out of crepe making. While I took away from that class a few recipes, none were interesting enough to make at home. This book is wonderful--what closed the deal on purchasing it was when I saw that it included a recipe for blue corn crepes. While vacationing in Santa Fe, I fell in love with their blue corn pancake/muffin mix. I can't wait to make the blue corn crepes with the blue corn mix I brought back to Houston. The recipes in this book are exactly what I was looking for--diverse and simple to follow.



3. I originally found this book at a library, but after checking it out over and over again -as I love it, I checked on Amazon and it was here!! Love it! It has such a wonderful variety of crepes, using different flours etc., sweet and savory, and so many tips and ideas. I share this book title with everyone at my cooking shows. Definitely worth the price and then some!



4. I bought this for my daughter for Christmas along with a crepe maker. We've used it THREE times since Christmas...three different recipes in three days and each has been DELICIOUS! Great pictures...wonderful recipes and tips!



5. My kids are usually finicky and they are going crazy over these crepes.
   Easy to make and delicious. They do freeze well too - the instructions for storing are helpful and accurate.

5 comments about We've Always Had Paris...and Provence: A Scrapbook of Our Life in France.

1. This was my introduction to Patricia Wells, about whom I've heard and read so much over the years. Her cookbooks may be wonderful, but the writing in this book certainly is not. The language is uninspired and the details she and her journalist husband choose to share about themselves are almost embarrassing. There also wasn't a single recipe that sounded appealing. The descriptions of Provence were lovely, and it's nice that they've made such a happy life for themselves, but somehow the way they present it all just comes off wrong. Readers would be much better served by picking up Jacques Pepin's charming memoir, The Apprentice.



2. some of the anecdotes are interesting, i found overall the book was a featherweight and self- aggrandizing.



3. The book is a charming account of a life in France.
   It might seem self-indulgent, but one should note
   the humble origins of the authors.



4. If you have ever dreamed of living in a foreign country, this book will enlighten and entertain you. Two ordinary, extraordinary people who went to France for work, and stayed.



5. I bought the actual book (not on my kindle)because I was looking forward to the photos and recipes, what a mistake!
   The photos are dull. I noticed two of the recipes were already published (in slightly different form) from her "P. W. Home in Provence" book (Grape Harvest Cake and Corsican Ricotta Cheesecake).
   More disturbing pages 183 and 202 of this new book have exact passages from the Introduction of her "P. W. Home in Provence" book. Isn't there an editor anywhere? Is this legit to pass off without attribution?

5 comments about La Varenne Pratique.

1. There are many books on basic skills to advanced skills in the kitchen. However, I think this book still remains one of the best. I have seen books come and go, but this stands the test of time... Excellent descriptions, excellent pictures and inclusive of all that you should know and want to know as a chef. Foodies at home will appreciate it too. This book is a classic.



2. Not so much a cookbook as a practical guide to French technique, from the basics to the challenging. And it's got lots of color pictures! I've used the instructions to cut up a duck, to make bechamel, and to bake the chocolate-walnut cake. But I've also used the book to refine my technique to improve upon recipes from other cookbooks. A wonderful addition to my library.



3. I simply love this book. My native language is not English, but I could read it and understand very easily. Also, it's full of unforgettable insights which I like the best. So I would recommend this book to people like me - not very fluent in English, but eager to learn how to cook properly.



4. This is one of those reference works that every cook should have at hand. Whether you are into serious gourmet cooking or you merely want to know how to carve a turkey or what part of the cow does a strip steak come from, you will have the answer in this book in beautiful color illustrations and easy to follow explanations.



5. This is a cook book and a how-to-do-it prep book for classical French cooking. While the recipes are excellent, the pics on how to prepare in the classical style are the best I have ever seen--the phototography is exceptional. Pretty much every step in classical cooking is explained from prepping meats, poultry, and fish to baking. While extremely useful in the kitchen while prepping and cooking, this could also be a coffee table book--it is that beautiful.