Hows and Whys of French Cooking

Rating:
Summary: This book unlocks the secrets of the French Culinary system
Review: I first purchased Alma Lach's book as a Hotel Management student in 1975. As a caterer in Buffalo N.Y. I created a French Dinner using her receipies for 24 thrilled guests just last month. For anyone who is interested in mastering the art of authentic French cooking, Alma's book is a timeless resource. Using her ingredients and techniques, you will prepare food which you might expect to eat at a haute cuisine restaurant, or in a fine French bistro.

I use the book so often that I refer to Alma by her first name. I feel like we are old friends. Since the book has gone out of print I have guarded it like the fine manuscript that it is. Now that it is being reprinted, the world can enjoy her unique insights into the world of French cooking, and I can retire the original to a safe place for future generations. We are lucky indeed.

Rating:
Summary: This book unlocks the secrets of the French Culinary system
Review: I first purchased Alma Lach's book as a Hotel Management student in 1975. As a caterer in Buffalo N.Y. I created a French Dinner using her receipies for 24 thrilled guests just last month. For anyone who is interested in mastering the art of authentic French cooking, Alma's book is a timeless resource. Using her ingredients and techniques, you will prepare food which you might expect to eat at a haute cuisine restaurant, or in a fine French bistro.

I use the book so often that I refer to Alma by her first name. I feel like we are old friends. Since the book has gone out of print I have guarded it like the fine manuscript that it is. Now that it is being reprinted, the world can enjoy her unique insights into the world of French cooking, and I can retire the original to a safe place for future generations. We are lucky indeed.

Rating:
Summary: A wonderfully complex book of Cordon Bleu cooking techniques
Review: I first purchased this book in the late 1970's and have used it since. Individual recipes often draw from several locations in the book, and colored ribbon bookmarks allow fast cross reference. The recipes are sometimes complex and engrossing...the perfect formula to take me away from the worldly pressures. My all time favorite recipe is the Normandy Apple pancake. Try it with the Calvados as suggested. I have searched often for this book, without luck, as gifts to friends; and am delighted it's back in print. A true French classic, and a "must have" for the cookbook collection. I'm ordering several as gifts at this price, which is a couple of dollars more than it sold for in the late 1970's!!

Rating:
Summary: A wonderfully complex book of Cordon Bleu cooking techniques
Review: I first purchased this book in the late 1970's and have used it since. Individual recipes often draw from several locations in the book, and colored ribbon bookmarks allow fast cross reference. The recipes are sometimes complex and engrossing...the perfect formula to take me away from the worldly pressures. My all time favorite recipe is the Normandy Apple pancake. Try it with the Calvados as suggested. I have searched often for this book, without luck, as gifts to friends; and am delighted it's back in print. A true French classic, and a "must have" for the cookbook collection. I'm ordering several as gifts at this price, which is a couple of dollars more than it sold for in the late 1970's!!

Rating:
Summary: Best how to French cookbook
Review: I'm thrilled that it looks like this book is coming back into print. If they don't screw it up with editing the original, it will be great. It is the best "how-to" of any french cookbook. For example, I have been using Alma's tricks for making a perfect souffle and her suggestions for variations on the classic for years...with never a miss.

Rating:
Summary: Best how to French cookbook
Review: I'm thrilled that it looks like this book is coming back into print. If they don't screw it up with editing the original, it will be great. It is the best "how-to" of any french cookbook. For example, I have been using Alma's tricks for making a perfect souffle and her suggestions for variations on the classic for years...with never a miss.