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Title: Wonderful Book!
Review: There is so much to learn from this book -Mme Evelyn de Saint-Ange has a tremendous gift for explaining how to cook even simple things - for example the egg section. She gives the reader a basis to build skills on - something many cookery writers do not. She is very precise about timing, and preparation, and will always tell you - 'Here is the critical moment', and, also, how to deal with it. The book is dense with information.The only quibble I have with the translation, which in every other way is great, is the use of deciliters, when surely a liquid measurement in mls would be so much easier for readers who aren't American, and wouldn't be measuring in the American way anyway!I would have to say that, as an Australian, I was introduced to French cookery, by 'Mastering the Art of French Cooking'and 'Cooking with Pomiane' in the 1970's.'La Bonne Cuisine de Mme E. Saint-Ange' ranks right up there with those favorites, and more recently, 'Patricia Wells at Home in Provence'.
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