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Classics
This unique approach is perfect for the not-so-confident chef or those wanting to make cooking the Classics simple. Included are 60 classic recipes from making a bechamel sauce, gratins, lasagne or a souffle. It will show you how to roast meat, prepare vegetables for a ratatouille, make your own stuffing, sauces for steaks, in short a complete course for all that is useful to know for everyday cooking. Effortless cooking that won't fail to impress!
224 pages, Paperback
First published January 1, 2007
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Displaying 1 - 3 of 3 reviews
December 18, 2018
Written in French 🙄 but one of the best visual cooking books I have ever used. Ingredients are laid out in a photo with progress shots.
Every recipe in this book works (I finished the last one yesterday).
There are others in the series and ordering the next ... now.
Every recipe in this book works (I finished the last one yesterday).
There are others in the series and ordering the next ... now.
September 8, 2016
Cooking from Above-Classics is a really good book to try if someone is just starting out cooking for themselves. It's got a nice array of recipes from appetizers, side dishes, main courses, and desserts, all photographed from above step by step so you can get an idea of how it "should" look over the course of cooking. I think the strength of Cooking from Above-Classics is how well suited it is for giving an inexperienced cook a foundation to really grow in skill and discover their own personal cooking style.
There's only about 60 recipes, so it is on the shorter side. And the recipes themselves are not really all that extraordinarily great-as I said, good solid basics that pretty much anyone can achieve with a little effort and practice. A nice cookbook for a newbie, but I think more experienced cooks who have a better sense of what works for them in the kitchen will want something more advanced and nuanced. A solid three stars for a being a good 'fundamentals' type of cookbook, as well as the step by step photos, but not much more than that.
There's only about 60 recipes, so it is on the shorter side. And the recipes themselves are not really all that extraordinarily great-as I said, good solid basics that pretty much anyone can achieve with a little effort and practice. A nice cookbook for a newbie, but I think more experienced cooks who have a better sense of what works for them in the kitchen will want something more advanced and nuanced. A solid three stars for a being a good 'fundamentals' type of cookbook, as well as the step by step photos, but not much more than that.
June 26, 2014
I'm reading and cooking en Francais! The books I have by Keda Black are Les Basiques du Boulanger, Les Basiques, Les Basigues Sauces
Displaying 1 - 3 of 3 reviews