Average customer rating:
- A true SF disaster classic....
- Understanding Japan by destroying it.
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Japan Sinks: A Novel
Sakyo Komatsu
Manufacturer: Kodansha International (JPN)
ProductGroup: Book
Binding: Paperback
 Contemporary
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Action & Adventure
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Similar Items:
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The Best Japanese Science Fiction Stories
ASIN: 4770020392 |
Book Description
A solitary fishing boat anchors for the night by a small island to the south of Japan. The next morning, the fishermen find themselves in the middle of an empty sea. Overnight, the island has vanished without a trace.
The Japanese weather service sends a vessel to investigate. They find convincing evidence of a horrifying geological change.
Thrust into existence millions of years ago when a strong shift in the underlying plates tore it away from the Asian mainland, the Japanese Archipelago has been moving inexorably toward an unseen force in the Japan Trench, and is set on a collision course that threatens to pull the economic superpower under--literally.
Customer Reviews:
A true SF disaster classic...........2007-07-26
I first spotted this book in the late 1990s. I recently got it because of my interest in the release of the recent film version from 2006 called "Nihon Chinbotsu".
Is this book worth it? Yes. It is not only a fantastic work of Japanese science-fiction--which is very rarely translated and brought to the US--but as a disaster novel, it manages to capture the confusion and outright terror brought about by the sinking of Japan. This event, brought about by a major shift of the tectonic plates, causes a series of devastating earthquakes and volcanic eruptions, including the eruption of Mt. Fuji. The book is a fast read, with the last few pages being the equivalent of a punch in the gut as the Japanese struggle to deal with the inevitable outcome. Other issues are brought up, such as, what will the Japanese be without their home country? How will the world react to such an unprecedented disaster? And how does one go about evacuating over 110 million people?
Ironically, I finished the book right before a major quake struck Japan recently. To say that I got one hell of a chill down my spine is an understatement. Strangely enough, this 1995 translation has an introduction written by Sakyo Komatsu that spoke about the tragic Kobe earthquake which had occurred earlier that year.
In the end, I highly recommend this book.
Understanding Japan by destroying it........2004-01-31
It's a classic convention of literature - and perhaps life - that people reach their clearest insight only when death is at hand. By creating a model of Japan's death, Komatsu deftly exposes the how the Japanese see themselves, how they believe the world sees them, and who they are. As a foreigner in Japan for nine years who has read copiously on this country, this novel is among the most penetrating I've read. For those who aren't interested in dissecting the Japanese, they'll still be thrilled by this compelling tale of an entire nation's doom.
Amazon.com
Charlotte Puckette and Olivia Kiang-Snaije's The Ethnic Paris Cookbook is a colorful and lively guide to the best French cooking that's not traditional French cooking, with over 100 recipes inspired by Paris's international chefs, many from the former French colonies, and tips for the best ethnic restaurants and corner shops and ethnic markets in Paris. For a taste of what's inside, the authors have provided us with an exclusive recipe and guide to a restaurant that's not included in the book.
Le Coin des Gourmets
Right Bank
38, rue du Mont Thabor
75001 Paris
Tel. 01 42 60 79 79 |
Left Bank
5, rue Dante
75005 Paris
Tel. 01 43 26 12 92 |
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Indochina was France's crown jewel during colonial times. As a reminder of the past, the streets of Paris are dotted with Vietnamese, Cambodian, and Laotian restaurants ranging from holes-in-the-wall to trendy and upscale establishments, but finding a restaurant that serves authentic cuisine from the region can be difficult. When the Ta family opened
Le Coin des Gourmets in 1981, they made it their mission to introduce Parisians to their culinary culture. Back then, Vietnamese immigrant Mrs. Ta manned the kitchen with two of her eight children: her son Khim and daughter Barbara, recreating the mouth-watering dishes from Vietnam and Cambodia--her husband's native country--that the family ate at home.
Two years later, British-born New York restaurateur Brian McNally recruited Barbara and her husband to come help him launch
Indochine, a fixture on New York's Lafayette Street since 1984, and one of the first restaurants to adopt the glamorous "French colonial" style. After a few years in New York, Barbara returned to Paris to open her own restaurant, also called
Indochine, on the right bank. Last year, the Ta family decided to merge both restaurants, entirely renovating
Indochine and renaming it
Le Coin des Gourmets, like the original Left Bank locale. Both Vietnamese and Cambodian dishes are served in each restaurant, with an emphasis on freshness and authenticity. The Vietnamese dishes are light and clean tasting, while the Cambodian cooking is slightly richer, resembling Thai cuisine with less spice. The Cambodian specialty, Amok, a fish and coconut milk curry seasoned with lemongrass paste and steamed inside a banana leaf, is among the menu's many highlights.
Khim now oversees both kitchens while another brother, Chhim, a wine aficionado, acts as sommelier. Chhim recommends Chardonnays or white Burgundies to accompany Southeast Asian fare; these wines are powerful enough to complement the cuisine's spices without drowning them, and are fruity and well-suited to herbs like lemongrass or cilantro.
For other authentic specialties from Southeast Asia, the Ta family recommends two restaurants in Paris' Chinatown:
La Lune
36, Avenue de Choisy
75013 Paris
Tel. 08 99 78 26 95 |
Melinda
30, Avenue Porte de Choisy
75013 Paris
Tel. 01 45 85 56 64 |
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Amok: Steamed Fish and Coconut Milk Curry
Amok is a classic Khmer dish and a staple eaten throughout Cambodia. As is often the case with popular dishes, recipes vary, depending upon who is in the kitchen. This is the version the Ta family serves at their restaurant:
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Serves 4
Leftover lemongrass paste can also be used to marinate beef or chicken before grilling.
Lemongrass Paste:
6 stalks fresh lemongrass
1 2-inch (5 cm) piece galangal, peeled and roughly chopped
6 shallots
6 cloves garlic
¾ teaspoon saffron
1.1 lb (500 g) white, firm-fleshed fish such as cod, catfish or snapper divided into 4 portions
Marinade:
4 tablespoons Nuoc Mam
2 teaspoons sugar
2 eggs
7 oz can coconut milk
2-3 kaffir lime leaves, thinly sliced (or more to taste)
3 tablespoons lemongrass paste
½ white cabbage sliced into 2-inch (5 cm) pieces
1 fresh banana leaf |
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1. Prepare the lemongrass for the paste by cutting off the bottom of the bulb and trimming the stalk to leave 8-10 inches. Remove the tough outer leaves then chop lengthwise into 4 pieces.
2. Put the lemongrass along with the other ingredients for the paste into a food processor and blend until smooth. This mixture will keep for several days in the refrigerator. Makes 1 cup.
3. Cut each portion of fish into 2 to 3 pieces and put all of the pieces into a medium-sized bowl. Mix together the ingredients for the marinade and pour over the fish, turning the pieces evenly to coat. Marinate in the refrigerator for at least 1 hour but not more than 2.
4. Meanwhile bring a pot of lightly salted water to a boil and blanch the cabbage leaves 8-10 minutes or until soft. Remove with a slotted spoon and drain; pat dry with paper towels.
5. Spread the banana leaf out on a work surface and wipe clean with a wet cloth. Using a sharp knife or scissors, remove the thick spine that runs along the edge of the leaf then cut out four 10-inch (25 cm) squares. Soften the squares to make them pliable by quickly dipping in boiling water or running over the flame of a gas burner.
6. Position a banana leaf square over a small bowl, shiny side down, and press into the bottom to form a well. Place 3 cabbage leaves in the well. Add one portion of the marinated fish, then a quarter of the marinade liquid. Bring up the sides of the banana leaf and fold over the ingredients to form a packet. Secure the edges with toothpicks. Continue with the rest of the ingredients to form 4 packets.
7. Place the packets in a steamer and cook over high heat for 1 minute. Reduce the temperature to low and continue steaming for another 10-12 minutes. When cooked, the packets should feel firm to the touch.
8. Transfer the packets to a warm platter and serve with sticky rice. |
Book Description
Paris is a great food city. Its unrivalled reputation spans the globe. The city's exceptional and delicious culinary scene has been slowly evolving so that today, eating in Paris is no longer limited to traditional French cuisine. Mouth-watering ethnic cuisine cooked, more often than not, by immigrants from former French colonies, has turned Paris into a delight for Epicureans who not only relish a traditional French confit de canard, but who also savor the flavors of a Moroccan prune tagine or a delicate Vietnamese Phô. The first book on the market to focus on the ethnic influences on Paris' haute cuisine, the more than 100 recipes-including starters, main courses, and desserts-are selected and adapted from internationally renowned chefs such as Fatema Hal of the Mansouria restaurant and Hisayuki Takeuchi of Kaiseki-Sushi, as well as from food lovers transplanted from places as varied as Vietnam, Morocco or Cameroon who are now established Parisians but retain their culture through their cuisine. But complex flavors don't necessarily mean complicated recipes. These are easy-to-follow recipes with step-by-step instructions. The regions included in this book are the Maghreb: Morocco, Tunisia and Algeria; Southeast Asia and China: Vietnam, Cambodia, Laos and China; Japan; Lebanon and Syria, and a selection of countries from former French West Africa and islands in the Caribbean and the Indian Ocean: Cameroon, Senegal, Reunion, Mauritius and Guadeloupe.
Customer Reviews:
A Beautiful, Fun to Read and Delicious Cookbook.......2007-04-12
Charlotte Puckette and Olivia Kiang-Snaije have produced the most unusual and fasinating cookbook. They have focused on the many and varied ethnic restaurants in Paris, met the internationally famed chefs and culled more than 100 of their best recipes which are presented in this remarlkable, wonderfully readable and beautiful book. The recipes are easy and delicious! Bon Appetit!
Amazon.com
American-born Paris dweller Patricia Wells has turned her love of French food into a remarkable series of culinary works. The Paris Cookbook reflects that affection and her familiarity with the Paris food scene, offering 150 of its best recipes. From famed chef Joël Robuchon's sublime Creamy White Bean Soup to a hearty flank steak dish courtesy of Wells's butcher; from bistro Chez Benoit's Asparagus and Green Bean Salad to confectioner La Maison du Chocolate's Bittersweet Chocolate Mousse, the book abounds in wonderful food. Wells's achievement, here as elsewhere, is to make her recipes genuinely accessible to the average cook; well-chosen and lucidly written, they invite even the hesitant into the kitchen with the promise of great eating.
Following the courses of a typical Parisian meal, from appetizers through desserts, the book presents three-star dishes like Arpège Eggs with Maple Syrup, as well as more humble fare, including an exemplary Lemon Chicken and socca, the delicious Provençale pancakes. A section on pasta, rice, beans, and grains offers such standouts as Flora's Polenta Fries. Desserts also receive their due with delights like Fresh Fig and Almond Gratin. Illustrated with photos that evoke Parisian life at the market and at the table, and containing a wealth of tips and helpful information, wine recommendations, plus the addresses of the dining spots mentioned, the book is a worthy addition to Wells's dependable store of cooking guides. --Arthur Boehm
Book Description
When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food.
In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide,
The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market.
Filled with gorgeous black-and white photographs and Patricia's own personal stories,
The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.
Customer Reviews:
The cover's the best part.......2006-12-10
It's a nice looking book on the bookshelf, but having tried several of the recipes, I think this is a case of the critic trying to become the star. The walnut bread recipe required additional liquid to come together and then was doughy and tough (and I bake.) The braised leg of lamb was just... well, boring. The thin apple tart was also just a boring mess. And so on. Some of the recipes aren't so much recipes as serving suggestions... get some goat cheese, eat it. Grind some pepper on buttered bread.
The writing style is also pretentious. The author likes to enrich the reader with how tight she is with all the great chefs of Paris. She protests too much how Parisian she is. Make mine Veuve-Clicquot! Oh, puh-lease.
Putting this book on a par with Julia Childs is like saying 'I know of a few French cookbooks, and this is one. Julia Childs wrote one, too.' This book just feels like another American trying to make a living in Paris by cranking out a thrown off collection of mediocre recipes and "I was there" anecdotes.
Pass on this one.
The Paris Cookbook Review.......2004-08-26
The book is very interesting and easy to use. I like some of the stories behind the recipes and the wine recommendations. I highly recommend this cookbook.
Dangerously Enticing Resource for Fine French Meals.......2004-03-06
This recent book by Patricia Wells is a selection of the author's favorite recipes from the restaurants, Boulangerie, and patisseries in Paris. In a sense, it broadens her focus of the book `Simply French' from the single restaurant of Joel Robuchon to look at many leading Parisian establishments. While being broader, it is also just a bit less deep in it's exploration of complicated recipes, as very few in this book match the complexity of the typical recipe in `Simply French'.
I would place this book as my third or fourth French cookbook after Julia Child's `Mastering the Art of French Cooking', Richard Olney's `Simple French Food', and Madeline Kamman's `The New Making of a Cook'. While these are some of the best texts on the principles and techniques of French cooking, this book by Wells is real world application of the principles. As it looks at the real world, it offers the reader some pretty unusual dishes in giving us a variety you may not find in a single restaurant cookbook, even one so good as the recent `Balthazar Cookbook' from the chefs at the New York restaurant of the same name.
While this book is not a teaching book, it is still true to the style of cooking you will find in Paris and, as such, it is primarily a book for the gourmet, the entertainer, the traveler to Paris, and the wine lover. Like `Simply French', the book gives wine suggestions for all savory courses. These wine suggestions are a bit more generic than those in `Simply French', so it will be easier to find something to match, even in the oenologically backward state of Pennsylvania.
Before you get the impression that none of the recipes in this book have any general currency for the average cook, I must say that many are really very easy, especially the salad, vegetable, and soup recipes. Even some meat recipes are fairly simple, such as the braised lamb shank recipe Wells did on `Emeril Live' when she made a promotional appearance after the book first came out. Everyone does braised lamb shanks, but Wells does it just a little differently, and offers some good suggestions on choosing the best cuts. But, there are some real novelties, such as the Arpege Eggs with Maple Syrup. I will be content to simply read about these dishes.
The organization of recipes is classic, following almost exactly the same chapter headings as in `Simply French'. These are:
Appetizers, Starters, and First Courses
Salads
Breads
Vegetables
Potatoes
Pasta, Rice, Beans, and Grains
Soups
Fish and Shellfish
Poultry
Meats
Desserts
The Pantry
The first two chapters plus the third and fourth are real gems. At the $30 list price of this book, they are worth the price of admission. The Breads chapter is a little teaser with only six recipes, each fairly complicated, but very rewarding. Just enough to whet your appetite for a book by a bread heavyweight such as Nancy Silverton or Peter Reinhart. The chapters on protein dishes are surprisingly simple. They are certainly less complicated than the soups and desserts. The desserts chapter is quite large, with many recipes for apples, cherries, and ice cream. The Pantry chapter gives all the expected recipes for vinaigrettes, mayonnaise, spice mixes, stocks, and sauces. This is somewhat better than average.
In spite of the utility of cookbooks that organize by menu for occasions and themes, this is still my favorite organization for a cookbook covering many types of dishes. One entertains once a month, maybe. One cooks for your small family in a single household every day. This is better for the latter situation.
I am not a fan of splashy color photography in cookbooks. When it is there, I rarely look at it except to judge its quality for a review. To my mind, the photography in this book is just right. Its occasional black and white pictures of people and places have informative captions and decorate the book with views of Paris and its people.
If you are traveling to Paris or love French food or need new recipes for entertaining with a lot of ta-da, this is the book for you. Be aware, however, that basic cooking skills and a well-equipped kitchen are a must in order to accomplish many of the recipes in this book.
You may also find yourself developing irrational urges to visit your favorite travel web site for plane tickets to Paris. Highly recommended.
a "Community" cookbook.......2003-04-06
Wells wanders around Paris, gathering recipes from her friends, grocers, mentors, and even taxi drivers; that turns out to be fine, since she knows lots of people who cook brilliantly. What's even better is that many of the dishes illustrate the return to long cooking techniques, using less-expensive meats. This is right up my alley -- I'm a braisen' fool -- and so far, I've been happy with everything I've made. One caveat: Wells is no wine expert. Approach her wine pairing recommendations with caution.
Excellent, reliable recipes.......2003-01-14
I've only had this cookbook for a few months, but I already rely on it as a source of creative, well-crafted recipes. The dishes are fresh, simple, accessible. Try the Green Olive Tapanade. It takes about 10 minutes to make and was a huge hit. I think it will be a great use for spring/summer basil.
Amazon.com
The Paris Café Cookbook brings home a food experience peculiar to a single city and singular kind of establishment. In Paris, the birthplace of the café, these establishments provide a sense of family cooking where little of it exists at home any longer. Daniel Young, restaurant critic for the New York Daily News, has produced a delightful and informative book.
Young begins his book with a long elaboration that defines the Parisian café, setting it apart from brasserie and bistro, though some can be either. Though his book is set up to follow a standard pattern (appetizers, sides, main dishes, and desserts), the divisions are broken up by short essays describing each of the 50 cafés Young has selected. This is as much tour guide as cookbook at this point.
But it also anchors to a specific place and sensibility the food described in the recipes. Sure, Pot-au-Feu recipes are a dime a dozen, but Young gives the reader the Pot-au-Feu to be found at Brasserie Stella--as well as the Brasserie itself. Steamed Chicken with Tarragon Sauce is sure to elicit no big surprises, yet this is the recipe served at Pétrissan's. The Stuffed Artichokes with Ratatouille Niçoise can be found at Les Fontaines or at your very own dinner table. Café food is not elaborate or technique intensive. You can, in fact, do this home cooking at home.
That's what is so delightful about The Paris Café Cookbook: anyone who can't make it to Paris 16 times in three years to work on a book about Paris cafés can simply cook the food at home, establish the right ambience, sit down, dine, and pretend. Let taste be your guide. --Schuyler Ingle
Book Description
Author Daniel Young brings home to American cooks the charm, culture, and food of the fifty best Paris cafe's. Unlike the bistro, the cafe' is a place where you can sit for as long as you like with only a drink -- but the food is so tempting, you'll want to order more than just a cafe' au lait. Here are more than 150 recipes for classics like Coq au Vin and Boeuf Bourguignon, which satisfy cravings for hearty comfort food. Many French favorites such as Pommes Dauphine (Croquettes of Pureed Potatoes) are surprisingly simple and can be prepared in under thirty minutes. Desserts like tarte tatin and chocolate-hazelnut-filled crepes are quintessential French treats and wonderfully easy to make.
Sure to transport even armchair travelers, The Paris Cafe' Cookbook presents stories of rendezvous and routines from the author's travels to cafe's from Ma Bourgogne, situated in the oldest square in Paris, to the Web Bar, a new cyber cafe'. Evocative black-and-white photographs and colorful illustrations accompany the essays and recipes, making this cookbook a delightful gift for food lovers and Francophiles.
Customer Reviews:
Could have been much more evocative.......2003-10-29
Daniel Young has two different purposes at work in this book, and they don't always seem to go together so well. On the one hand, he wants to give us a representative sampling of café cuisine, so we can recreate at home the tastes and smells of the Paris café experience. And here, I think, he succeeds admirably.
At the same time, however, he is also attempting to present us with something of a portrait of café culture -- a celebration, in the words of the introduction, "of what makes this institution so worth preserving." No less, the author hopes that after reading his book, we "should be prepared to choose a regular Parisian café to call your own." Frankly, I don't think he achieves this second goal nearly so well.
This book is divided, in standard cookbook fashion, by categories of food -- appetizers, entrees, and so on. Cafés are presented within each section based on the representative recipe Young has chosen from its menu. If more than one selection comes from a given café, however, they appear on different pages, sometimes widely separated. While the virtue of this approach is unmistakable for a cookbook, it does make it a bit more difficult to consider any given café.
While the writing about each café is generally pretty good, I didn't find the text-heavy layout and two-color photography particularly inviting. And for a book that's supposed to help us choose a café or two of our own, I was very disappointed that there were so few photos ... and that the ones that there were, were so often less than evocative. If Daniel Young's descriptive writing could be combined with the wonderful photography of Marie-France Boyer's "The French Café" (Thames & Hudson, 1994), *that* would be a book to treasure.
In all, your opinion of this book will be colored by what you hope to get out of it. If, like some of the other reviewers on this page, you want to cook authentic and memorable café offerings in your own home, then this is probably just what you're looking for. But if you're searching for something that captures the mystique and romance of the café culture, then "The Paris Café Cookbook," while unquestionably a good start in that direction, will still leave a bit more to be desired.
Excellent Recipes.......2002-08-13
The recipes from the book are truly delightful. I've made several of them over the past two years. This book is well-written and does justice to a cook outside France, by providing reasonable substitutions. Once while in Paris, I decided to compare the recipe results against the actual dishes at the cafes in the book. Surprisingly, the food tasted and looked very similar. The desserts are especially delicious - Mousse au Chocolat, Profiteroles au Chocolat, Peach Cake with Strawberry Sauce, Creme Brulee, Pear Clafoutis ... ummm!
I live in Paris, and have never had bad meal with this book.......1999-03-08
I live in Paris and know hundreds of restaurants, but Dan Young's wonderful book has led me to wonderful places I never would have found, or have passed by dozens of times without a thought of going inside. I've never had a bad meal with Mr. Young's book, and every new choice is an adventure. As he says in his introdion: finding a greate expensive restaurant is easy, but finding value and wonderful food is a real art. Eat well!
If you buy this book, you'll always have Paris!.......1998-12-18
As a reader of Daniel Young's New York Daily News restaurant reviews, one of the things that has always impressed me is the drama he is able to convey: of great food presented flawlessly, of heightened expectations and dashed hopes, and the 8 million (or so) stories that are unfolding in that Naked City.
The happy news is that Young's singular touch, as unique as Lubitsch's, has survived the Atlantic crossing and is flourishing in Paris. The Ernst Lubitsch reference is not used lightly. Each restaurant, each review, each meal, each recipe has its own scenario and is paced like a good movie. And the recipes are so good, your script will be guaranteed a happy ending.
The Paris Cafe Cookbook is book of meals to be made with love and shared with those you love and about a city that Daniel Young loves dearly.
This wonderfully written, beautifully photographed and illustrated hommage to the City of Lights is must for all who love Paris, and, by extension, all who love life.
Customer Reviews:
VISIONS OF PARIS.......2006-02-28
The images in this book are first rate and very vivid. Paris is of course a gorgeous city and making her look good is not that difficult, but this book does show her at her best. It's easy to forget at street level how green Paris is and how many parks and private green spaces the city possesses, when viewed for the air you see how brilliant Haussmann, Napoleon III's prefect of the Seine, redesigned the city. It was said he designed the grand boulevard so that the Emperor could easily get troops in in the event of politcal unrest, but whatever the reason it makes for a spectacularly beautiful city. I highly recommend this book to anyone with a love for Paris, and frankly who could not love this singular city.
Loved it!.......2005-09-13
I loved this book. It is one of my favorites (and I have many) about Paris.
Paris-budget size and super size........2004-08-25
Beware, there are two hardcover versions of this book.
A small approximately 5" X 10" 78 pp hardcover edition at half the price of a larger(more pages and larger size) more expensive hardcover version.
I know, I bought the larger more expensive version after buying the smaller version, I knew I had to have the larger one.
Wonderful -- like Jack said -- but not sooo "short".......2004-04-03
I am writing mostly in response to the comments from Dr J E Robinson (Jack in Toronto). I share Jack's general appraisal that this is a "wonderful" book and "the photos are stunning."
However, I felt that Jack's references to the book's size/length ("short book...not big....all too short") might unduly discourage potential buyers. This is a magnificent book, over-sized, with many double-paged, marginless photographs. The page count, 183, is not great but this is not a "small" book. It comes in on my postal scale at 3 1/2 pounds! I could easily see this book priced at $... As long as Amazon continues to offer it at $..., it is aa terrific value.
An extra feature of this book that I particularly enjoy is the color, satellite image on the endsheets (front and rear). This is a great image for keeping yourself oriented. I give it an enthusiastic five stars, both in absolute terms, and in acknowledgement of what seems to me an excellent value.
Product Description
The simple country soup, the sumptuous party dessert, the flavor of wines and herbs subtly conveyed--in this book you will find French dishes to please every taste and suit every occasion. Mediterranean Bouillabaisse, Burgundy Beef, Profiteroles, Crêpes Suzettes and irresistible pâtisserie are just some of the dishes which will bring French cooking to a lunch dish, special dinner party or tea-time favorite. Mary Berry studied at the Cordon Bleu School in Paris. Her book reflects both the sophisticated haute cuisine of Paris and the simpler typical provincial fare. The author also explains the use of wine, garlic, herbs and other characteristic ingredients in French cookery.
Average customer rating:
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I love Paris cookbook
Zoe Robertson
Manufacturer: Z. Robertson
ProductGroup: Book
Binding: Unknown Binding
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 087197424X |
Average customer rating:
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The Jack Sprat cookbook
Paris Leary
Manufacturer: DoubleDay
ProductGroup: Book
Binding: Unknown Binding
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: B0007DS796 |
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