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Title: A COOKING CLASSIC
Review: Anyone who loves food can read La Bonne Cuisine with pleasure, evenif you never make a single recipe. Unlike most American cookbooks,this is a narrative on techniques and traditional dishes, rather thanjust a list of ingredients with perhaps a section introduction.It is as exotic as a travelogue to other places and times: from theproper maintenance of a coal-fired cast iron stove to the preparationof calf's head en tortue or warm salt cod salad, you can experienceFrance and its unique attitude toward proper preparation of freshingredients.The sections on preliminary concepts and cooking techniques will helpany cook understand how to approach any recipe or menu with confidence.
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