Hardcover: 352 pages
Publisher: Ten Speed Press (April 8, 2014)
Product Dimensions: 8.2 x 1.3 x 10.2 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (412 customer reviews)
Best Sellers Rank: #13,840 in Books (See Top 100 in Books) #17 in Books > Travel > Europe > France > General #17 in Books > Cookbooks, Food & Wine > Regional & International > European > French #35 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays
Like another reviewer, I bought this book because I enjoyed David's "Sweet Life" so much. However, I have read this book from cover to cover, and find it to be a disappointment.Some of the content seems like "filler" to me, like the "Equipment" section, especially when he mentions that you probably already have most of what he suggests having in your kitchen. Folks buying cookbooks like this already know what sort and how many skillets, knives, pots, pans and other kitchen tools they need. This is pretty much needless information for the average home cook, and even more so to those who've ventured into French cuisine, but it uses up six pages of the book.The other part I consider filler is the "pantry" section. It's also weird. He describes the section as "an assortment of things which are part of my pantry and I like to keep on hand in the refrigerator or freezer," and it includes hard-cooked eggs, poached eggs and whipped cream. Poached eggs and whipped cream are not pantry items - they can be made ahead and held briefly, but they're not kept "on hand" in the refrigerator. Both eggs and cream appear in his "ingredient" section, but once the eggs are cooked and the cream is whipped, they re-appear in the "pantry" section where boiling and whipping is explained in detail. And why is vinaigrette listed as a pantry item when he says that, like the French, he never makes it in quantities to keep on hand? Same thing for homemade mayonnaise that keeps for only a 2-3 days in the fridge. Store-bought mayonnaise can be kept "on hand" in the fridge, but homemade mayonnaise is not a pantry item. It's contradictory, and all the how-to stuff might be useful information for a novice cook, but I wasn't expecting this book to be a basic cooking primer like "The Joy of Cooking.
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