GOURMET BAS FRNCH CKBK

Rating:
Summary: An Essential Instruction Manual for Real Cooks
Review: Gourmet's Basic French Cookbook by Louis Diat is not your concept of the traditional American cookbook. It is far better than your usual "1tsp of this, 1 cup of that" . Mr. Diat teaches you the important basic framework of cooking methods and the concept of subtle blending of flavors that can be applied to all foods anywhere. He starts you with the correct way to cut vegetables and making simple sauces and soups. You can build on this and work your way up to the most elaborate of dishes, such as Oeufs Reine Amelie. From his simple leek and potato soup he learned to make as a child, he later invented Vichyssois. Mr. Diat was a Master Chef in some of the finest hotels in Paris and New York and provides many interesting stories in each section of his book.

Rating:
Summary: An Essential Instruction Manual for Real Cooks
Review: Gourmet's Basic French Cookbook by Louis Diat is not your concept of the traditional American cookbook. It is far better than your usual "1tsp of this, 1 cup of that" . Mr. Diat teaches you the important basic framework of cooking methods and the concept of subtle blending of flavors that can be applied to all foods anywhere. He starts you with the correct way to cut vegetables and making simple sauces and soups. You can build on this and work your way up to the most elaborate of dishes, such as Oeufs Reine Amelie. From his simple leek and potato soup he learned to make as a child, he later invented Vichyssois. Mr. Diat was a Master Chef in some of the finest hotels in Paris and New York and provides many interesting stories in each section of his book.

Rating:
Summary: very well written and tantalizing
Review: Louis Diat's work is one of the classics, and the recipes are well explained, relatively straightforward to follow, and produce delicious results. If you like beef, try his recipe for Chateaubriande a la bouquetiere pour deux, a filet mignon dish with mixed vegetables (which can be expanded to serve more than two), and I guarantee you'll be hooked the first time, and anybody can make it following his recipe. It will be as good as anything you would pay a premium for in a fine restaurant, and impress the daylights out of your guests. This is one of my favourite cookbooks, and well worth seeking out. Recommended with enthusiasm.

Rating:
Summary: very well written and tantalizing
Review: Louis Diat's work is one of the classics, and the recipes are well explained, relatively straightforward to follow, and produce delicious results. If you like beef, try his recipe for Chateaubriande a la bouquetiere pour deux, a filet mignon dish with mixed vegetables (which can be expanded to serve more than two), and I guarantee you'll be hooked the first time, and anybody can make it following his recipe. It will be as good as anything you would pay a premium for in a fine restaurant, and impress the daylights out of your guests. This is one of my favourite cookbooks, and well worth seeking out. Recommended with enthusiasm.