LAROUSSE TRAD FRENCH

Rating:
Summary: Is this a joke?
Review: I am not the worst chef in the world. Given proper instruction, I can actually make some impressive dishes. So why is it that every dish I prepare from Curnonsky's cookbook is a fiasco? I've tried simple dishes (Watercress Soup), accompaniments (Béarnaise Sauce), and dishes with pictures in the book (Scallops with Mussels Nantaise). Not once have I been satisfied with the result. The Scallops, for example, looked nothing like the picture and tasted like butter melted with more butter and laced with white wine. Am I missing something? Are there steps that Curnonsky leaves out that are obvious to French chefs? With patience, I am sure that one of the 1,200 recipes would turn out fine, but I don't think I am that patient.

Were it not for the fantastic list of suggested wines that accompany each dish and the translation of fishes, dishes and meats into French -- a handy reference -- this cookbook would merit only one star.

Rating:
Summary: Is this a joke?
Review: I am not the worst chef in the world. Given proper instruction, I can actually make some impressive dishes. So why is it that every dish I prepare from Curnonsky's cookbook is a fiasco? I've tried simple dishes (Watercress Soup), accompaniments (Béarnaise Sauce), and dishes with pictures in the book (Scallops with Mussels Nantaise). Not once have I been satisfied with the result. The Scallops, for example, looked nothing like the picture and tasted like butter melted with more butter and laced with white wine. Am I missing something? Are there steps that Curnonsky leaves out that are obvious to French chefs? With patience, I am sure that one of the 1,200 recipes would turn out fine, but I don't think I am that patient.

Were it not for the fantastic list of suggested wines that accompany each dish and the translation of fishes, dishes and meats into French -- a handy reference -- this cookbook would merit only one star.