Cooking School: Mastering Classic and Modern French Cuisine Hardcover – 9 Oct. 2018

Very good

A

The original French version not only has more and better selected images and more detailed recipes but, more worryingly, the recipes themselves in this edition appear to have been haphazardly translated. The English version of the duchess potatoes asks you to separate your eggs before mixing them together but doesn’t explain why. The original French makes it clear that you need to separate them because you only need 1 of the whites for the 3 yolks.

The book is set up in different levels of difficulty. Haven't cooked the recipes yet - but very excited to. Each recipe is given detailed step by step guide from a master chef.

I purchased this book after watching Top Chef and seeing how much all of the chefs revered the author. The title very much describes the book, as each recipe is broken down by incremental steps, with photos. I haven’t made any of the recipes yet (will update the review after I have tried a few) but I wanted to address a concern by mentioned by another reviewer that the sections are listed by level of difficulty, which made the book difficult to use. This is true — BUT — if you look in the back, there are multiple indices which list the recipes in alphabetical order, by types of dishes (desserts, eggs, meat and poultry, soups, vegetarian, etc) , by ingredient, by cooking utensil (oven, broiler, pressure cooker, skillet, tagline, etc), and by cooking time! I am amazed at how well thought-out this book is!

Ótimo conteúdo com um custo muito bom

Nous avons offert ce livre à une amie américaine, il est conforme à nos attentes....

The book goes from easy to advanced recipes but it is more a compilation of recipes than discrete lessons.

This is a huge, in depth book. It has a lot of recipes and exactly how to male them, especially the technique that is used. If you want to learn to cook or just be a better cook this is an excellent book.