Excellent approachable take on classic French

by renoles on September 6, 2007

I bought this book as a point of reference (as I do many cookbooks) for classical French cooking. I have gained some valuable insights - such as breaking the bones for stock into smaller pieces to increase surface area and maximize extraction. Some are dishes that I'll never prepare. Others are an invaluable point of reference - I recently moved to New Orleans and it is amazing to see where so many Cajun/Creole dishes have their roots. A very valuable addition to any cooking library.