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Ad Hoc at Home Reviews

2009-12-25T22:43:00.000-08:00

Amazon.com Review

Thomas Keller shares family-style recipes that you can make any or every day.

In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Amazon Best Books of the Month, November 2009: You don't often see the name Thomas Keller mixed with words like "accessible" or "home cook," but with Ad Hoc at Home, the award-winning chef presents a collection of recipes destined for the center of the table at casual family gatherings. Don't throw away your whole notion of "quick and easy," though, as this is still a casual cookbook filtered through the genius mind of the man behind The French Laundry Cookbook, but the sense of whimsy and the pure joy of Keller doing his version of comfort food proves irresistible. The inspiration for his restaurant Ad Hoc was the simple family meals created and served by the staff at his restaurants. As he says in the introduction, "here is food meant to be served from big bowls and platters passed hand to hand at the table." And with dishes like Buttermilk Fried Chicken and Pineapple Upside-Down Cake, who's going to argue with that? --Brad Thomas Parsons

From Ad Hoc at Home: Buttermilk Fried Chicken
If there's a better fried chicken, I haven't tasted it. First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp. Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine. --Thomas Keller
Ingredients
(Serves 4-6)

Two 2 1/2- to 3-pound chickens (see Note on Chicken Size)
Chicken Brine (recipe follows), cold

For Dredging and Frying

Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper

Coating

6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Ground fleur de sel or fine sea salt
Rosemary and thyme sprigs for garnish

Directions
Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).
Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.
If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.
Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.
Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.
Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.
Note on Chicken Size: You may need to go to a farmers' market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they're worth seeking out. They’re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.
Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.
Chicken Brine
Makes 2 gallons

5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
1/2 cup clover honey
1 head garlic, halved through the equator
3/4 cup black peppercorns
2 cups (10 ounces) kosher salt, preferably Diamond Crystal
2 gallons water

The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.
Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

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"Best cookbook on my shelf" 2009-12-24
By MattSF (San Francisco)
With online recipes and great newspaper food sections, I had considered cookbooks obsolete and had vowed never to buy another one. I needed to spend an extra five dollars to get free shipping; somehow I ended up spending $30 on ad hoc at home. I had recently read an article about Thomas Keller's relationship to his father in the NYTimes, and was curious about the cookbook. Once purchased, I vowed to make a commitment to the book and actually read it and use it several times a week.
The results? Incredible. My wife and kids cannot believe the level of cuisine coming out of our kitchen. I love the cookbook. The recipes are stunning, the cooking tips the best I've read in a cookbook, and the pictures are lovely and actually very helpful. Still more, there seems to be an undercurrent regarding the centrality of cooking and food in our communal lives. It starts with the first, lovely "lightbulb moment" and recipe in the book and extends to the recipes that require sub-recipes that come from traditional cuisines. Who would have thought that cooking tomatoes, onions, garlic and olive oil together for five hours could make such a deep, rich ingredient for meat and other dishes? Mr. Keller seems to be a teacher, not just of the nuts and bolts of creating a great dish, but of why we bother to do it at all.

"Must own book!" 2009-12-20
By David M. Lew (Los Angeles, CA USA)
It's really hard to find this book in stock. I ended up buying it at a local Borders store using a 30% off coupon. The day before, someone had put on hold all of the remaining copies. Luckily that person didn't buy them. I put 1 on hold and when I went to buy it, I saw it on hold for others as well. The whole book is amazing, it reads like if ypu're new to cooking, which I happen to be. I've only made one thing from his book, the brownies. I took them to a potluck and they disappeared faster then the rum cake. I can't wait to make more from this book!

"Fantastic book! Takes your cooking to another level" 2009-12-17
By M. Brescio (New York, NY USA)
This is not a beginers cook book. T. Keller opens the doors to his kitchen and shows you what it takes to bring a dish to the next level.

"A fun read for home cooks" 2009-12-16
By Bugbitten (NYC)
I'm going to home depot for a blowtorch because of this book. It's not because of Tom's lamb recipe, but because he made me see that I could crisp up a gratin or similar dish without relying on the broiler. His other advice is less helpful...put shrimp in a bowl, then prepare brine in another bowl and pour over shrimp. Why not just put the shrimp into the bowl with the brine? Why not save a bowl? This is a big and heavy book, but let's you feel that you are better and smarter than a guy who gets $300 a seating.

"Cooking like the master at home" 2009-12-13
By Geraldine H. Short (Los Angeles, CA USA)
I am a personal chef, therefore I am always looking for new recipes and different ways of doing things. I especially am enjoying Keller's vegetable recipes and his salad combinations are nice and simple. The crabcakes were a huge success with a client. The only problem I find is most recipes have another recipe within them that has a preparation of some ingredients that needs to be made a few days ahead of time and then added. I miss out this ingredient and improvise because as a personal chef I have many different clients with different food tastes. it is a waste of time and ingredients to be making up these special ingredients. So far none of the recipes have suffered in flavor with the improvisation. I am pleased to be learning from this book

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The Red Book Reviews

2009-12-25T22:39:00.001-08:00

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The most influential unpublished work in the history of psychology. When Carl Jung embarked on an extended self-exploration he called his “confrontation with the unconscious,” the heart of it was The Red Book, a large, illuminated volume he created between 1914 and 1930. Here he developed his principle theories—of the archetypes, the collective unconscious, and the process of individuation—that transformed psychotherapy from a practice concerned with treatment of the sick into a means for higher development of the personality.

While Jung considered The Red Book to be his most important work, only a handful of people have ever seen it. Now, in a complete facsimile and translation, it is available to scholars and the general public. It is an astonishing example of calligraphy and art on a par with The Book of Kells and the illuminated manuscripts of William Blake. This publication of The Red Book is a watershed that will cast new light on the making of modern psychology.
212 color illustrations.

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"Masterwork of Generosity" 2009-12-25
By Gary S. Shunk (Chicago)
Sonu, thank you (and your translators) for your careful, detailed, and honorable attention to this great work. Nearly 50 years after his death, Jung reminds us to look within and linger there. The West's obsession with externals, makes the timing of its publication an auspicious event.

"A GIFT" 2009-12-24
By Barb F (Maine, USA)
Being a student by experience, not academic credential, of Eastern philosophy, I purchased the RED BOOK for no really good reason other than curiosity. Since one third of the Buddhist canon is devoted to psychology, it seemed at least an appropriate challenge. As a librarian, I was overwhelmed by the sheer beauty of the book. Every single detail of its physical presentation is beyond anything I have seen for a long time. It reminds me, as has been said before, of the Irish Illuminated Manuscripts, in particular the Book of Kells. It carries the color and symmetry of the mandalas of so many cultures. It is a delight to hold and view as a work of art in and of itself. My first thought was that I wished he had written it in French so I could read the original. The content has the potential to change the way the world can be perceived. I have not read, nor studied it all. I am not a student of Psychology, but as a student of living, I find the possibilities Jung opened up in his hallucinations/dreams/ whatever they are labeled, to have tremendous potential. Opening to another way of seeing and being can be frightening or liberating depending on the individual. Studying the depths of the mind and beyond is not something everyone wishes for themselves. If there is a curiosity latent, this book should flip the switch to go further. I can tell you I may invest in a pair of white gloves just to read it. No food or beverages will be allowed in the same room when my copy is open. It is not because I consider it sacred or anything of that nature. It is a work of art to be appreciated for a long time to come. I will leave the academic controversies it will undoubtedly provoke to those so inclined. As for me, it will be a daily treat to read and ponder one bit at a time.

"The Red Book" 2009-12-21
By Jacqueline Levine (Santa Fe, NM United States)
This is an incredible piece of work, an incredible publication,
beautifully reproduced from Jung's brilliant private journal. It is something everyone should own.

"Numinous, Magical" 2009-12-17
By Edrice (Los Angeles)
My copy just arrived this evening. My Christmas gift to myself. What a lovely thing I have done for me.
UPS delivered a very large box and when I told the delivery person that it was a book, he raised his eyebrows and said, "That must be some book".
I opened it with more excitement than I can remember feeling in a long long time, as if I was opening something rare and magical, and indeed it is just that. It is glorious!! As I looked through it for the first time, my heart was actually beating faster. To have this available and to own a copy is thrilling. Jung has been my inspiration for so many years. Finally, I am about to read the Red Book!!! It is a collector's dream, a scholar's feast, a prize. I will add another review at a later date, depending on how long it takes for me to do this justice, or at least try. This is the masterwork of a great artist, a true genius, one of the most brilliant minds of all time.
And here am I holding it in my hands. Well, turning the pages with my own hands, it's way too heavy to hold. What a treasure!! W.W.Norton & Co have really done the Red Book justice. It is absolutely beautiful.

"One of the greatest books of all time!" 2009-12-16
By K. Williams (Canada)
OMG! Turning the pages is a spiritual experience. A treasure chest of psychological nuggets and gems presented with astonishing beauty and lucidity. The price point offered by Amazon seems an unbelievable bargain for what you receive. And what you receive is a magnificent work of art!

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The Pioneer Woman Cooks: Recipes from an Accidental Country Girl Reviews

2009-12-25T22:37:00.001-08:00

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My name is Ree.
Some folks know me as The Pioneer Woman.

After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.
The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.
You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.
I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.

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"Love it!!!" 2009-12-26
By D. S. (Florence, SC United States)
I'm not much of a cook. The step-by-step instructions and pictures are wonderful! I've actually made a few of the recipes and they've turned out great!

"Love it! Love it!" 2009-12-25
By T. Vance (ohio)
I have fixed at least one thing out of this book every weekend since i got it. I love her humor and the food is wonderful! I especially like the pie crust, since to my suprise, it is the very one I have used for 25 years. Try the jalapeno poppers, woo doggie they're good!

"Love it!" 2009-12-25
By Luckygirl
I love the Pioneer Woman Cooks...the awesome recipes, heartfelt stories and beautiful pictures! Her blog is great too

"The Pioneer Woman Cooks" 2009-12-25
By A. Collins
Absolutely fascinating recipe book, but you can read it lot a novel, with her very interesting personal stories coupled with gorgeous photographs. Her story as a high-powered career woman derailed by a hunky cowboy is precious. She fell in love and gave it all up - then received so much more in her life than just a career that would eventually go away. Her beautiful and loving family will always be there for her. As a recipe book, she shows step-by-step instructions, which would be a marvelous gift for a young cook, someone just beginning. Collectors of cookbooks will want this one on their shelves. Just when you think you are NOT going to buy another cookbook, along comes Ree with hers. It's a must for beginners and collectors.

"LOOOOOOOOOVE IT!! :)" 2009-12-24
By C. Ward (ARKANSAS)
this is my favorite cookbook EVER!!! i love this girl, her amazingly beautiful photos of her ranch life, and all the wonderful recipes and step by step photos and instructions!!

i've already made homemade cinnamon and orange rolls and she's right..... i will be loved forever by all!!! :)

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Half the Sky: Turning Oppression into Opportunity for Women Worldwide Reviews

2009-12-25T22:36:00.000-08:00

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From two of our most fiercely moral voices, a passionate call to arms against our era’s most pervasive human rights violation: the oppression of women and girls in the developing world.

With Pulitzer Prize winners Nicholas D. Kristof and Sheryl WuDunn as our guides, we undertake an odyssey through Africa and Asia to meet the extraordinary women struggling there, among them a Cambodian teenager sold into sex slavery and an Ethiopian woman who suffered devastating injuries in childbirth. Drawing on the breadth of their combined reporting experience, Kristof and WuDunn depict our world with anger, sadness, clarity, and, ultimately, hope.

They show how a little help can transform the lives of women and girls abroad. That Cambodian girl eventually escaped from her brothel and, with assistance from an aid group, built a thriving retail business that supports her family. The Ethiopian woman had her injuries repaired and in time became a surgeon. A Zimbabwean mother of five, counseled to return to school, earned her doctorate and became an expert on AIDS.

Through these stories, Kristof and WuDunn help us see that the key to economic progress lies in unleashing women’s potential. They make clear how so many people have helped to do just that, and how we can each do our part. Throughout much of the world, the greatest unexploited economic resource is the female half of the population. Countries such as China have prospered precisely because they emancipated women and brought them into the formal economy. Unleashing that process globally is not only the right thing to do; it’s also the best strategy for fighting poverty.

Deeply felt, pragmatic, and inspirational, Half the Sky is essential reading for every global citizen.

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"Half the Sky" 2009-12-24
By Terry Leoni (Sebastopol, CA)
While this book has been advertised as uplifting it is also very hard to read due to the cruel situations these poor women and girls and children are in. And it is one sad story after another. For me, a victim of sexual abuse, this was hard to get through, and I thought there would be more of the positive side of the outcomes of their situations. It is; however, a great project empowering and teaching women what is truly going on in the world and showing us how we can help those that have been and still are being brutally abused. All in all, I think it is an admirable piece of work.

"One of the Best Books I Have Read in a While" 2009-12-24
By Nadaa A. Taiyab (Phoeniz, AZ USA)
This book was, quite simply, incredible. One of the aspects of the book I most appreciated was the depth of the research and the multitude of viewpoints that the authors presented. Instead of taking an ideological stance on an issue, they explored all possible sides - weighing as many pros and cons as possible. For example, they talked about Bush and the Christian Right harming women by banning funding to any aid groups that even discuss abortion. However, they also point out that church going Christians are the most charitable group in America and that often in rural areas the only people there administering health and education are none other than the Christian missionaries. This type of dialog continues throughout the book. My one criticism would be that the authors didn't adequately explore what exactly 'education' means or how much the quality of education matters. For example, when I visited Ladadkh in India, I learned that the education being given to children there was actually harming their ability to be successful. The education did not help them learn their own local language or skills relevant to their agricultural community - on the one hand. On the other hand, it was not good enough for them to pass exams to go to college or to get a job in the city! Talk about education gone wrong. In any case, I do not in any way dispute the extreme importance of education for girls (or for boys), I am just saying I would have enjoyed reading more discussion on what an effective education should actually consist of. Overall - I HIGHLY RECOMMEND THIS BOOK. It was so inspiring and just so well written. Congrats to the authors.

"Amazing book!" 2009-12-23
By L. Goins (San Diego, CA USA)
Great book, taught me a lot about many different things I apparently knew nothing about. Definitely makes you see and think about the world a little differently. I wish I had more money so I could buy a copy of this book for all of my family and friends!

"a piece of crap" 2009-12-23
By laowai (china)
If you want to read about barberic torture of women, this may be for you. I thought it would contain some uplifting and motivating women's success stories that I could read with my young daughter--a big mistake.

"Excellent!" 2009-12-23
By Sherron-zayn Manna (BOSTON, MA, US)
A big thank you to the writers. You deserve all the cheers and recognition this book brings your way.

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Mastering the Art of French Cooking (2 Volume Set) Reviews

2009-12-25T22:34:00.001-08:00

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The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.

Volume One is the classic cookbook, in its entirety—524 recipes.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.

Volume Two is the sequel to the great cooking classic—with 257 additional recipes.
Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.

Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.

Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
Bon appétit!

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"Christmas Gift that I almost kept" 2009-12-24
By J. Sturak, author of CLOUDED RAINBOW (Las Vegas, NV)
I bought this as a Christmas gift, but admit that I read through it. Some very good recipes that I would like to try out. I am not a cook, but this book makes me want to be. Pick it up...

"Adding to the chorus of praise" 2009-12-22
By RachoftheJungle (MA, USA)
Although some of the recipes are a bit dated for me (aspic, for example,) most recipes in these books will stand the test of time. Julia and her cohorts are honest about how much trouble (or not) each recipe is and they give great technique tips, not just recipes.

In short, don't be seduced by other cookbooks with food "money shots", you know, the gorgeous full-page color images meant to arouse your appetite. So often those glossy pics are making up for mediocre recipes. Go for these: time-tested recipes and techniques as well as great background information and down-to-earth culinary advice.

"Deliciously Detailed" 2009-12-18
By Erica Spitulski (California)
I recently received this set and could not be more pleased! The recipes I have tried so far have been fantastic, while the descriptions and details for preparing and cooking the meals are excellent. I would highly recommend these cookbooks to anyone who wants to do some authentic French cooking or who simply wants a great way to shake up the same old recipes for family and friends!

"Master the art!" 2009-12-17
By T. Williamson
Having been a long time fan of French cooking, rustic or otherwise, I got interested in learning to cook the French way. This book is indespinsible. It has everything a person needs to know in order to cook some really delicious foods. I can't wait to try out all of the recipes!

"THE French cookbook, after all these years" 2009-12-12
By Joanna Daneman (Middletown, DE USA)
Like the famous Julie of "Julie and Julia", a lot of us aspiring amateur cooks tried to work through this book in the 70's. We made a lot of the recipes, including a memorable "Dacquoise" meringue and praline cake for grad school parties. (We eked out a seminar dinner budget to cover the speaker and two or three guests at a restaurant and turned it into dinner for 30 or so by cooking at a faculty member's house. This was our main cookbook for many of those dinners.)

The basics on vegetables are here--maybe a bit plain by today's standards, or sometimes overly complicated (who is going to fight with an artichoke or make a moussaka a la turque steamed in a lining of eggplant skin in a timbale mould) but most of the recipes are well worth the effort.

Book One has main dishes and a few desserts, soups, of course and vegetables. Book Two has more ambitious baking (the infamous Dacquoise) and even baguettes, which still don't come out quite right as American flour has a different ash content and American ovens don't produce steam like professional ovens. The pastry section is particularly good in both; you can learn to make a pate sable or a kind of sugar-cookie like crust that is dead useful for tarts. I've also used the Creme Bavaroise many a time; a lot of work, beating gelatin, cream and carefully unmolding what looks like a simple mousse in a decorative ring mould but is a very elegant dessert that serves quite a few, especially sliced, and plated with fresh berries and a drizzle of sauce. It adapts to many flavors (passion fruit, strawberry, chocolate, mocha) and is one of my favorite classics that you just don't see anymore. The Reine de Saba cake (chocolate almond, under-baked in the center and with a ganache glaze) is equally elegant and again, serves a number of people when sliced and plated elegantly.

This book has the only French Onion Soup recipe I really like. A lot of work (you have to peel and slice a hellacious pile of onions, oh the tears) and when I had this book the first time, there were NO food processors. Even so, with the food processor, it takes a lot of time to cook down and brown those onions and you need REALLY good broth but the result is by far the best onion soup there is. Just writing about it makes me want to go slice onions this very minute.

I can't imagine being without these books, and the packaging is nice, as the originals were two different sized volumes and sit kind of funny on the shelf.

I suppose I should mention that even if you aren't going to make most of these dishes (who can find veal these days?) the book is excellent reading on culinary arts.

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