Orathay Guillamont is a professional chef.
Owing to the popularity of food-focused TV programming, the
effective arrangement of the "My Cooking Class" series (which also
includes Steaming, Chocolate, Middle Eastern, and Pasta Basics)
will have you wondering why it has taken cookbooks so long to get
visual. Beyond a one-page preface, an ingredient index, and
concisely measured instructions, you won't find much text here, but
this does not mean the books lack detail. Each recipe is pictured
step-by-step with the crisply reductive clarity of a minimalist
still life.... This series of stripped-down pictorials worth a
thousand words is the missing link between elementally vague
text-based cookbooks and video instruction you can't slow down
enough or take into the kitchen. Elegant design you can't help but
devour. Highly recommended for all experience levels.--Ben
Malczewski "Library Journal" (1/1/2011 12:00:00 AM)
This is a series by various authors with complete (and I mean
complete) step-by-step and how-to colour photos to describe every
conceivable step in every conceivable process. Each with 70 to 97
recipes. These books are extremely clear in presentation, right
down to photos of egg yolks (with every other ingredient) so you
don't accidentally reach for, say, Palmolive dishwashing soup when
you should be making Bearnaise sauce. Some might think the series
is too dumbed-down but, at only $25 a copy, I think these books are
perfect for entry-level cooks who want to move beyond Kraft Dinner
to discover that homemade lasagna does not always have to be made
with dried gypsum board. I'd be tempted to give the whole set as a
gift to the right person.--Byron Eade "Ottawa Citizen" (11/25/2010
12:00:00 AM)
This series includes books on Pasta, Vegetable, Chocolate, Sauce,
Steaming, Middle Eastern, and Indian Basics. Each book includes
60-100 recipes, each with not just an image of the finished
product, but photos of every step. Perfect for the family chef,
foodie, or cookbook collector.--James Sanford "Battle Creek
Enquirer" (1/3/2013 12:00:00 AM)
|
Ask a Question About this Product More... |
|
