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Title: Overpriced but excellent reference for the professional or advanced amateur
Review: I was excited to receive the book and examine the recipes. The book was not quite the 'exhaustive compendium' I had expected. It is not a Larousse Gastronomique of cooking, but it is an excellent reference and inspiration guide. One of the problems is that many of the ingredients are not readily available in most parts of the United States. That should not stop a good professional or advanced amateur from modifying the recipe with local fresh ingredients in mind.The book is short on instructions. If you do not know the basics of braising, sauce preparation, saute, and other techniques of French cooking, buy another book with lengthier explanations like the Art of French Cooking first. I would highly recommend the book to food professionals.
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