3 comments about French Wine (Eyewitness Companions).

1. I have bought the latest edition (2005) of this title as well as the previous one published in 1999. This is one of the most helpful reference books on the world of French wines that you can find on the bookshelves today. The book is attractive in its size (handy), layout (very easy to locate chapter titles, topic headings, etc.), illustrations (touring maps, appellation maps in nice colours and quick to understand key), succinct text (giving you enough and relevant information). The alphabetical division of the book into the major wine-making regions of France and within each chapter, the alphabetical listing of the different sub-appellations and wines makes it really practical and a most handy and quick reference when you are searching for a particular fact or need useful information on a particular French wine or region. I highly recommend this title if you are looking for a very informative, easy to use (ie. user friendly), helpful, slim, well written book on French wines with incisive and authoritative information and comments. The author's knowledge of his subject is both deep and wide and he conveys this in an accesible manner.



2. First, let me state that I dearly love these Eyewitness Companions! This series of books is absolutely top quality, informative and a pure joy to read and own. Secondly, I have to admit to not being much of a snob when it comes to wine. I am usually pretty happy with a mid priced domestic wine and have difficulty telling a cheap bottle of French Wine from a top end one. Now I am a snob when it comes to French Cheese (actually, I am not a big fan of French cooking at all - I know, at worse I am a cultural barbarian, at best a peasant) and am a snob when it comes to olive oil. That is really beside the point of course, and one of the reasons for my reading this work was to gain a greater appreciation for wine from this part of the world. This book did the job!
   
   As with the other books in this series, this one is beautifully designed and more than easy to use. It starts with a general history of wine then moves into a history of French wine. It covers the subjects of how wine is made, wine tasting, the language of wine (an area in which I was totally lacking), serving wine, food and wine, investing, vintages and touring the wine country of France. Now fear not. You really do not have to actually travel to France (although that would be nice) to enjoy this book or to enjoy French Wine. Many of the varieties featured here are available in the United States and more are becoming available each year.
   
   The book then addresses most of the major types and brands of wine in the country of France. It gives detailed maps and descriptions of the region, the type of grape used and the process in which it is made. The author has done us a favor in that he has placed more emphasis on the actual wine maker and not specific vintages (although he does address this) which I feel so often is a mistake as it makes much on the information in a wine book obsolete before the ink even get dry on the book. This work is well illustrated with plenty of beautiful pictures and, thank goodness plenty of maps. Now this book is also set up as a great travel guide for those that are fortunate enough to be planning a trip to this part of the world. This is certainly one little volume you will want to pack.
   
   I might suggest a companion book to go along with this one; The Wines of France by Jacqueline Friedrich. Between these two books, the average person, like me, will be able to ferret out enough information to make the drinking and use of French Wine a much more enjoyable experience. You of course will not become an over night expert on the subject, but then you really do not need to be one of those critters to enjoy good drink and good food, do you.
   
   Recommend this one highly. I cannot see how you could go wrong by owning it.



3. I have come to be enchanted by this series of books. This marks, if memory serves, the fourth of these books that I have enjoyed.
   
   The book provides a nice service by beginning with context for a description of current French wines by region. The slender volume begins with a history of wine in general, and then French wine in particular. The author, Robert Joseph, notes that French wine was around before 500 B. C. Then, a section on wine making. For those interested in the nitty gritty of wine, there follows a description of the variety of raw materials--grapes from red to white, from Carignan to Viognier (plus some miscellaneous varieties to boot). And so on. . . . I learned a lot about the basics in the first segments of this book, including how different wines are made. Then, we get to labels, and my eyes glazed over! The discussion of the grades of wine, culminating in Appellation d'origine controlee. Arcane, to say the least! But fascinating! What's meant by bouquet? Elegant? Stalky? The book goes through each term.
   
   The heart of the book follows, with a region by region description of wines and the wine producers. This section begins with Alsace and Lorraine and concludes with miscellany. I like a nice red Bordeaux. So, naturally, I went to the section on this region of France wine-making. Nice discussion of a tour of the region and its history. From pages 92-111, there is a description of a series of wines coming from this region. Chateau Margaux, Chateau Lafite-Rothschild, Chateau Mouton-Rothschild (famously headed in the latter part of the 20th century by Baron Philippe de Rothschild), and so on. Delightful writing and neat little tidbits abound.
   
   And on it goes, region by region. Some of the arcane facts leave me a bit dizzy and not sure that I'm "getting it." But that's part of the fun! If you want to get an enjoyable introduction to French wine, this little book is a good start!

4 comments about French Cheese (Eyewitness Companions).

1. I suggest that if you live in the typical USA city or town you do not read 'French Cheese'. It will turn you into a cheese snob and ruin any appreciation you currently have for cheese sold in most USA environments. Since reading this very informational 'French Cheese' book, I have yet to find a good 'live' cheese within an one hour drive plus an hour ferry ride of my home. This commute has driven my cheese costs through the roof. My wine costs are now at new heights too, as the suggestions for compatible wines are so interesting. Now my typical day is to get up very early, catch the morning bus (or drive) to the ferry terminal; take the ferry to the city; then walk a distance to a farmer's market area where I can find cheese and wine within a respectable distance from each other. I find a cheese that is still 'alive', look it up in the book, see what wine the 'French Cheese' book recommends, then go to one of the wine shops in the area and try to find that wine. If I cannot find the wine, back to the cheese shop to see what else they have that matches up with one of the cheese / wine recommendations in the 'French Cheese' book. By the time I get all this done it is time for lunch. I go to the one of the local bakeries nearby and get some 'appropriate bread' to go with some of the cheese and wine I purchased, sit down somewhere and have lunch. Then it is time to head for home. It will take me another couple of hours to get home, so it is just in time to start a dinner of some kind, (which is usually based upon one of 'French Cheese' book's cooking with cheese recommendations). I am also afraid that my travel expenses to Europe (France in particular) are going to increase dramatically since most of the cheeses in the 'French Cheese' book are not exported, (and there are so many cheeses to try). I would write more, but I am running late for the ferry. I wish I had never read this damn book.



2. Excellent! DK Publishing does a thorough job with superb photographs and complete information. I am both a photo researcher and professional freelance stock photographer and work in publishing!



3. DK Publishing does it again! Most Americans can probably only name 4 or 5 types of cheese but here is a book with hundreds of fascinating cheeses. I wouldn't say that all the cheese looks appetizing but the shear variety will keep you reading. Now, when I go to cheese section of a well stocked grocery store I get excited when I see a cheese I read about in the book.



4. For those who enjoy cheese from time to time, this is an enjoyable little volume. Its focus is on French cheese (I just read and reviewed a book on olive oil, and this is a similar type of work).
   
   The book begins with some introductory elements. Among these: the interrelationship among cheese, bread and wine; nutritional value of cheese; French cheese today; the labeling of cheese (a fascinating subject as related here, by the way!); buying, storing, and tasting cheese (one useful hint: let cheese warm up about 1/2 hour before eating, to bring out fuller flavor).
   
   But the real heart of this book is the coverage of cheeses. There are over 200 pages of this, so I'll provide a few examples to give a sense of what is covered.
   
   Brie: One of my favorite French cheeses (I used to think that it had an odd odor and taste, but with maturity, I have changed my mind!). The region where it is made is just east of Paris. Different kinds of brie are described. The discussion provides the rules that allow one to label the cheese as meeting key standards.
   
   Camembert: Another of my favorites. This discussion includes the 32 steps from milking cows to eating a slice of this cheese! Fascinating reading. Again, as with brie, there are many categories of camembert, and it is intriguing to read about the variations.
   
   Emmental: Another French cheese that I enjoy immensely. The discussion describes how one type of this cheese (Emmental grand cru) is made.
   
   Roquefort: Not a cheese that I eat much. But it is one that is well known. A variety of aspects of this cheese is covered, such as appearance and flavor, legal protection, production, the cheese's "home," the blue mold so characteristic of this cheese, and so on.
   
   In short, this is a lot of fun! It gives the reader a good sense of the different French cheeses and provides greater context for the next time one sits down to eat some good French cheese!

5 comments about Julia and Jacques Cooking at Home.

1. This book is good for beginners as well as intermediate cooks...since it not only provides basic information about cooking, but gives various tips and methods which intermediate level cooks will appreciate. I loved the recipe for american potato salad that julia gave...it came out exactly like it should! As for the pie/tart dough that Jacques gave, it was heaven;y....crumbly and flaky all at the same time! Love this book!



2. I am skeptical of cookbooks based on TV shows; I find them to be a waste of time and money. This one, however, is a happy exception. It is one of the few cookbooks aimed at the home cook that will make you a better cook. It is an excellent resource for home cooking.
   
   It is a very friendly book for the home cook and easy to use. No fancy tools that only a professional chef can afford, no exotic ingredients that can only be found at one specific ethnic deli in Manhattan, no complicated multipart recipes that require several prep cooks backstage to pull off correctly. There are only a couple of recipes the home cook might have problems with (galantine, soufflé, roulade). Here is a 5# sack of potatoes or a whole chicken; OK, smarty pants, what is the home cook suppose to do with them? How do you cook a steak? This book will tell you.
   
   The TV show was rather unusual. When you tape a cooking show series, the recipes and script are all predetermined months in advance. Here, the shows were all done extemporaneously, and the cookbook written after, not before the TV taping. They started with just ingredients and went from there. They chose the best way or favorite recipes with the home cook in mind that are simple and easy to do. There was also no attempt to `cover' all of the culinary bases, just their favorite home recipes; for example, they have recipes for mussels and lobster, but there are none for cakes or pies (If you discount the roulade and galette).
   
   Most of the photos are not from the tapings, but taken during the writing of the book. The main recipes and texts were written by a third co-author. Recipes or comments (which are often longer than the recipes) by Jacques or Julia are clearly labeled and even color-coded. And, naturally, the 2 often do not agree. Some recipes have 2 different versions, one from each person (pie dough; crepes; scrambled eggs, poached eggs). There are several mini essays on various ingredients.
   
   There are many culinary gems. How about Steak Diane, or the original version of Caesar salad (no, there are no anchovies)? When was the last time you made crepes? How about 3 different recipes for gravlax, depending on how much time you have? Most recipes span several pages and have explanations and related information. Hollandaise gets 4 pages, mayonnaise gets 5, and beef bourguignon gets 6. So, there is no excuse for not understanding a recipe or being unsure of how to do a step.



3. I'm a Foodie. I know about proper stocks and demi glace. But I tried the simplest recipe in this book-- Julia's simple (I must emphasize "simple") sautee of chicken and was astounded by the results. Here's what I did:
   
   I bought a pack of chicken legs/thighs (a family pack for 5 bucks), I browned it, steamed it with some garlic and thyme, reduced the chicken stock and white wine into a sauce with some shallots, and served....THAT is the simplicity and deliciosity of this book. END RESULT: HEAVEN



4. I have several cookbooks, particularly French books. This one has become my favorite. The recipes and instructions are very straightforward. In the first week, I made three dinners from the book. Love it!!!!



5. I watched this series on TV and just love the recipes. My favorite - the hamburger recipes. But, all of these recipes are wonderful. There is something for everyone in this book.

5 comments about The Way to Cook.

1. I've been consulting this book for about two months.
   
   Also, I would rate myself something of an intermediate chef.
   
   This book is well organized. It has "master recipes" that provide fundamental ways of cooking things (e.g. generic roast chicken) -- these recipes are printed in red -- and then specializations of those. So you can, from this, build you own recipes without fear of screwing up too much.
   
   My only criticism, (and it's not her fault) is that the availability of produce has changed (increased) so much over time that it is hard to apply her recipes today (what to do with daicon, for example). The fish section, for example, seems totally vague to me (there's so many more varieties of fish available now).
   
   Nevertheless, a good reference source, and filled with interesting ideas.



2. The Way to Cook
   
   My son is interested in learning how to cook. While he can do simple foods, like spaghetti and chili, he wanted to learn things which take a lot of expertise when it comes to methods of preparation. This cook book takes you from very simple recipes to tougher ones, building on the previous lessons. He's thrilled with the book, as am I. It's a comprehensive guide to cooking that will last him a lifetime.



3. You read all the other chefs and they all mention the influence of Julia Child on their cooking. I like this book because it is not just French. It is all about a few quality ingredients done correctly.



4. "The Way to Cook" by Julia Child is one of the two best cookbooks ever written for individuals seriously interested in learning to cook. I started cooking from scratch 45 years ago when I was five and have used many, many cookbooks since then. This one tops the list!



5. This is a big, big book. Physically, it is a monsterpiece, an epic, a culmination of what Julia did during the 1980s as well as a sort of introduction to the later part of her career in the 1990s, where she stepped back and gave a platform to people whose work she had inspired. Not limited to French food (though certainly containing a lot of it), Julia gave free reign to write about the food she liked, and she was more than willing to bring in American food, Italian food, and even, here and there, bits of Asian fusion, that genre that would create so much controversy in the 1990s. Photographs are everywhere, carrying on Julia's long tradition of catering to both visual and textual learners. It's almost as if Knopf demanded a coffee table book and Julia took full advantage of the larger page format.
   
   No, it's not a kitchen bible per se; the closest she ever came to that was Mastering The Art of French Cooking, and that was quite specific in its domain, limited to the techniques that make French cuisine what it is, sometimes giving a pass to a classic dish (or punting to Volume 2 if possible) in favor of further demonstrating a technique or ingredient. This book is of the same nature, really, though it casts its net wider than just France. As long as you understand that Julia's work has always been more about teaching than reference, you should not run into any problems.
   
   The downside? It's an epic book with an epic price. Make sure that if you buy it as a gift rather than a personal purchase that it goes to someone who will really appreciate it.

5 comments about A Pig in Provence: Good Food and Simple Pleasures in the South of France.

1. This is a fantastic story about one woman's introduction to and exploration of life in Provence. The book takes you on a culinary journey through the region, with beautiful introductions to specialties of the area. Each chapter features a different major Provence food: truffles, goat cheese, garlic, etc and ends with a recipe that has been featured in the narrative. For those who want understand the relationship between the land, the food, and the people of Provence, this book is highly recommended.



2. This is not only an immensely enjoyable memoir of provencal living which is so easy to read, it has a useful overview of subjects such as mushroom collecting with practical receipes at the end of each chapter. I have ALOT of books about americans living in France and this is one of my favorites to date.



3. Rather evocative but wish it were fulleer and longer. The recipes could have been rather more original



4. Great little book about Rural France and a difference culture - you get a feeling thru the writer as to how things have maybe changed but hopefully stayed the same - it's a good fast read



5. I have always enjoyed books on people who have moved to France and taken up residency. This book fit the bill, but only in a limited way. It was filled with far too many details on preparing particular Provencal dishes. While I enjoy good food, and learning more about French cuisine, I don't need to know the details of slaughtering a lamb or pig.

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 The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides).

1. A great read and reference as to what is going on in French Wine today. Covers all the regions and introduces the reader to the regional personalities and the best producers. You gotta add this one to your wine library.



2. You might buy this book because it's a beautiful coffee table book - the beautiful pictures and the layout...Or you might buy it because it's great for reference material.
   
   If you love wine, simply buy it for that reason alone. It is very up-to-date, the author, no stranger to French wine, a true professional, uncovers the latest trends and troubles in the various wine regions of France. He talks with growers and vintners, producers and negociants - providing perspective from all angles.
   
   Beyond reading the latest issue of Decanter or Wine Spectator, this is perhaps the most informative and concise manner of learning about the "now" of French wine. Like other Mitchell Beazley publications, the focus here is on the great presentation and the high level of scholarship/research/journalism. This book will nourish your curiosity.



3. For the people like me who doesn't have any knowledge about France wines, it is the best book to start with.



4. I am a sommelier in a fine dining restaurant, and while I have found this book particularly helpful, my staff seems to have some issues with it. We used it as a textbook, covering one region per week. I like that it allows me to really visualize the vineyards and understand why the wines are what they are. In the Northern Rhône section, he talks about the steep, terraced vineyards and the stiff Mistral winds... when you understand where the wine is coming from, the wine itself makes sense. For my waiters, though, it was just too much stuffing, and they were unable to extract the information that I wanted them to. Perhaps novices need something more factual and to-the-point rather than an in-depth, evocative narrative? At any rate, I strongly suggest this book as a tool to delve deeper into French wine for those who already have a broad knowledge base. It's not for the beginner though.



5. An excellent book that I had seen at a friends. Ideal for those like me interested in French wine. A different approach than some similar books where the author brings to life the personalities involved.
   It arrived promptly and well packaged so many thanks for that.
   One thing I would mention are your delivery charges. I consider them high.
   I have also bought CDs from you with the same comment.
   
   You should be aware that there are others 'in the marketplace' who offer free delivery. So beware as you may lose me and others because of this and this only.
   
   Bernie Besnard 11 July 2008

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.

3 comments about The French Market: More Recipes from a French Kitchen.

1. This is a fabulous book for anyone interested in fresh French cooking. The recipes are simple and appealing, with most of the required ingredients being easy to locate. Lush color photographs throughout will help to whet your appetite. I've only made two of the soups so far, The Good Wife's Soup and Cauliflower Soup, both of which were divine and very easy and quick to make. The first was a sort of potato-leek-cheese concoction and the second was a big hit with company! I cannot say enough good things about this book.



2. Fabulous recipes - great for fresh vegetable/fruit season. I have made a few of the recipes and they were superb! I highly recommend this cookbook.



3. I am a big Harris fan, if you love great (often simple) food this is a great book. Fabulous recipes.

5 comments about Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook.

1. This superb chef provides intense food that the home gourmet that has been cooking for sometime can easily handle with ingredients that are not as bizarre and hard to find as most cookbooks from star chefs.

   Unique is the organization of recipes, here into four groupings of Traditional French, Seasonal Specialties, Other Cuisines and Vegetarian.

   Offerings in each include main entrees, sides and desserts as well as first courses, soups, etc.

   A marvelous dish from French category is Sea Bass en Croute or the Cornish Hens a la Diable. Unusual combo exemplefies Boulud's coupling of tastes, Sweet Swiss Chard Tourte. Don't tell your guests what this is until they eat. Swiss Chard done right is magnificent. A tangy sweetness to it that here is married with honey, orange and pine nuts. This is superb!

   How about Cod with Blood Orange Sauce and Creamy Grits from Seasonal section? Who would have thought to put blood organes with cod? Citrus goes so well with seafood as this, but with grits? This guy is truly French-American chef.

   I find his abilities and recipes to be inspirational for amateur gourmet. Techniques are not too formidiable and much is offered in the way of purchase and prep techniques. The small, details are what is worth the book. The user will see that this guy is on to each ingredient and wants to display its savor at max.

   This is breakthrough cuisine, with simple, straightforward technique, but full throttle flavor and expert combining of luxurious components. You'll have fun with this one!




2. Martha Stewart captured the charm of this book in her introduction when she says `...I cannot wait to open it again (for)... those recipes that I want to try immediately... then to all the other recipes, because I'd like to try them also'. I have felt that same urge while reading other great cookbooks, such as Julia Child's `Mastering the Art of French Cooking', to which this book is a worthy amendment. This urge is a sure sign that the author(s) of the book have something which have touched your sensibilities.

   It is important to note that while Daniel Boulud is the headliner, there is a very important co-author, Dorie Greenspan, who has won more cookbook awards than any three celebrity chefs put together. It's hard to determine exactly how much Dorie contributed, but, as a major cookbook author in her own right, I have to believe her contribution was a lot more than transcribing Boulud's words from tape recordings and notes. My guess is that, at the very least, she was instrumental in translating the recipes from the restaurant to the home kitchen. Her contribution must be, therefore, essential to the attraction of this book.

   As other reviewers have noted, the book, like the menu at Café Boulud, is divided into four independent sections covering French, World, Seasonal, and Vegetarian cuisines. In evaluating the recipes, I believe this division is incidental. All of the recipes are easily identifiable as having sprung from the French culinary tradition. The only thing distinguishing one section from the others in my reading is that the first section on traditional French recipes presented a concrete look at the elements of Nouvelle Cuisine in the Troisgros brothers recipe `Salmon and Sorrel Troisgros'. In the past, I have read many generalities but few real examples on what this movement is really about. I thank Daniel and Dorie for that. There is, of course much, much more.

   While the subtitle of the book proclaims it to contain recipes for the home cook, these are primarily only practical for the `foodie' cookbook collector, food hobbist, weekend meals, and special entertaining meals where the added cache of preparing something from Café Boulud adds interest to the feast. Almost all recipes are LONG, with long ingredients lists. Many recipes include long marinades and braises. Most recipes include substantial subpreparations such as for stocks and sauces. Luckily, the authors always add a warning when the technique requires a plan ahead step. None of this detracts from the type of enthusiasm Martha Stewart had for the book, as I felt the same thing. These are good recipies.

   It is to our advantage that the new interest in food in the US is centered around both American and French cuisines, as this means that very few ingredients used in this book will be hard to find. I have even seen Jerusalem artichokes in my local supermarket. No need to travel to a farmer's market or to the regional megamart. Spices and herbs should be no problem. The hard to find stuff is more likely to be things like sweetmeats and marrow bones.

   I found no errors in this book. The closest it came was to relate Jerusalem artichokes with globe artichokes in the main section of the book. The two are not botanically related, and this is cleared up in the appendix on ingredients. In general, I find such appendices on tools, techniques, and terms to be of little value, since, being just a few pages long, they invariably omit something you may look for. This book's appendices have good content, but they fail to explain many of the French culinary terms. I also give little credit to the pantry recipe sections, but, in this book and other good books like it, you need to know how the author prepared their veal stocks and the like to really know how their stuff is supposed to turn out.

   The color pictures in this book are the way I like them in separate sections, all together, so you can page through all the pictures to choose a dish. In this book, the pictures are divided into the four sections of recipes. Very wise.

   This book is MUCH better than the later `Chef Danial Boulud: Cooking In New York City', where the celebrity chefs started entombing their cuisine in coffe table books with lots of useless photographs. The absence of Ms. Greenspan's influence is also felt in the latter volume.

   Even at $35, this book is a keeper.




3. You don't need to be a chef to enjoy this book.
   The story of Daniel Boulud's passionate journey to become a world class chef is a great read. He talks the talk and walks the walk! I have since dined at his restaurant (Cafe Boulud)
   and would say it was of the best meals of my life! Everything went right to create a transcendant dining experience. This
   doesn't happen by accident and the book explains all that Chef
   Boulud puts into his art. Enjoy!



4. Daniel Boulud is truly one of the world's greatest chefs, and this book is written proof of that. If you want simple, basic French cuisine that you can make at home without a lot of fuss, then this is the book for you.



5. Everything I've made out of this book has been a success, from the "laquered" Asian chicken to the celery root puree. The short ribs were outstanding. Dorie Greenspan has translated Daniel Boulud's recipes into something any capable home cook can make -- and enjoy!