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Rating: 
Summary: Supperb
Review: easy to use for prfessionals and also for "hobby Chefs". Deffenately The book of the cooking books.
Rating:
Summary: Thorough
Review: From radish to ragout this book has just about everything. I have found a clear explanation of every culinary term I have looked-up. It is a pleasure to peruse, it is quite simply a lovely book to own.
Rating:
Summary: Thorough
Review: From radish to ragout this book has just about everything. I have found a clear explanation of every culinary term I have looked-up. It is a pleasure to peruse, it is quite simply a lovely book to own.
Rating:
Summary: i would like to compare the cuts and some other services
Review: i have an old edition .. i would like to compare it with the new ones . i have bought it from france in a very high good service thank you aladdin a behairy allbehairy@hotmail
Rating:
Summary: The Magnus Opus of Fine Cuisine
Review: This is jus THE reference book in cooking basics for non-professional people (those who love to cook at home). Focusing mainly on French food, this enormous work leaves a lot of room to other national cuisines. From the historical origins of famous dishes, and techniques, to famous chefs' recipes, you can be pretty sure that there is the answer to most questions you have about cooking. This book is worth its price. I believe there is an English translation.
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