Customer Reviews:
 'The Art of Cooking with a Master Chef' February 21, 2007
13 out of 15 found this review helpful
`Only the best combines the secrets of a master chef with a collection of super recipes. It is an invaluable reference book of essential culinary techniques and an inspirational companion that truly demonstrates the art of cooking.
The book is arranged by style of cooking.........
Michel uses classic techniques which he has developed in his own way to perfection, but he also gives each recipe a scintillating modern twist. As well as French techniques, Michel also covers Italian pasta-making, Japanese tempura, Chinese poach-roasting and other international methods.'
Over 130 recipes/192 shiny, thick quality pages, split over 10 main chapters:-
Marinades/stocks/sauces
Raw and cured food
Eggs, crepes & souffles
Mousses, terrines & confits
Pasta, grains & rice
Steamed & poached dishes
Grills, roasts & bakes
Pan-fries, sautes & deep frying
Casseroles & slow cooking
Baking
plus an introduction, store-cupboard essentials and a full index.
Each chapter has a useful description page and handy notes head up each recipe, e.g.:-
`Tabbouleh
Here is a innovative way to serve this popular Middle Eastern dish, which I adore making, especially when I am in Provence. Like risotto, there are countless versions, my favourite is intensely lemony and full of fresh parsley and mint.
It tastes even better the day after it is made.'
Each recipe has a clear ingredient list, method, and, if applicable, a variation on the theme.
The book is, perhaps, a little sparse on photography, and it is not always obvious which dish is actually pictured, which may prove slightly negative to those of us who like to see what we are aiming for.
Having said that, the ones that are included are simply - `mouth-watering`, such as `Poached white peaches with pistachio creme anglaise,' which also graces the back cover.
Recipes include:-
Lightly smoked duck breasts with pak choi
Cucumber coulis
Peppermint souffle in a chocolate crepe
Ham mousse with red pepper salsa
Turbot poached in red wine
Grilled fillet of lamb with Mediterranean vegetables
Roast stuffed Christmas goose
Hollandaise sauce
Creamy scrambled eggs with baby vegetables a la grecque
Special pan-fried rib of beef
Vegetable tagine with red mullet fillets
Michel's sashimi
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