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This is one of the true classics amongst cook books ... with one of these on your shelf, you'll be equipped to produce the most wonderful food ... but if you need recipes that embrace turning vegetables into foams, or minute blobs of sauce in fancy patterns and homeopathic quantities, or indeed any of the more nonsensical "designer" foods, you don't need this. What this book does is show you how to produce food that is served in the finest Cordon Bleu restaurants.
Verified purchase: Yes | Condition: New
Had this recipe book at college 40 plus years ago, A great asset in the kitchen then and still is. The recipes good for every day and/or entertaining. My sister hates the cooker but this book has inspired her!!
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