Recipes from a Chef

Rating:
Summary: The Product Endorsement Chef
Review: Does chef Patrick Mould know how to make a roux? Apparently not. Now don't get me wrong I am not a food purest, I have no problem with using the odd short cut but a good cook book should have all the long cuts as well.To simply say open up a jar of some commercial roux or tinned soup with no other alternative is just not good enough.For almost every recipe I have tried I had to use another recipe book to get the basics that celebrity chef Mould either doesn't know or could not be bothered to pass on. And in one case a dictionary was also necessary to work out what the ingredients were so I could find replacments, three books for one recipe is two to many.Why a dictionary? Because 5.7 billion people (yes 5,700,000,000)have never seen his show on tele.When it comes to Recipes From a Chef just say no.

Rating:
Summary: Great Recipes, Wish I live in Louisiana.
Review: I was walking in the mall in Lafayette when the most wonderful smell stopped me. It was a chef giving out samples from his new cookbook. After one try, I knew that I wanted to be able to cook the wonderful foods I had just tried. Usually, this is an impossible task. However, every recipe I have tried has been a success. I have found the recipes to be easy follow and easy to prepare and the result taste wonderful. The pictures only add to the book.

My only comment would be that for people who don't live in Louisiana, many of the recipes call for Louisiana type ingredients. These have to be special ordered or substituted in some way and are next to impossible to find locally (boudin, tasso, etc). So be aware when you buy this book that many recipes are typical cajun cooking recipes with Louisiana type ingredients.

Barring that, this is a nice cookbook.