Very imaginative recipes and generally not requiring the best supermarket in the world to source ingredients; a standard butcher and a good greengrocer are sufficient.

The 'basic foundation recipe' section at the beginning is a boon, although reference to Mastering the Art ... is necessary to flesh out the instructions for sauces etc.


very difficult   January 9, 2005
 3 out of 5 found this review helpful

This is NOT a book for someone without lots of time and a large budget - the recipes are challenging and some of the ingredients are hard to find - try finding a butcher who will sell you a hare let alone do all the bits and pieces for you!! An interesting coffee table book but not one to take into a real working kitchen where you want to cook and share the evening with friends.


Cooking for friends never made easier   March 18, 2004
 7 out of 8 found this review helpful

Another triumph. I was over the moon with "recipes from Le Manoir Au Quat' Saisons" and this book is just as good. all the stages explained so easily, no need to spend hours over the stove when the guests arrive, so much forward planning is allowed for. Photographs provided to show presentation and Raymond's wine recommendations are "spot on". When is the next book coming on the market?


An amazingly fantastic read!   April 3, 2000
 7 out of 7 found this review helpful

This is a gem of a book. It is an easy to follow guide to cooking set out by season and with a wine suggestion for every recipe. The colour photographs enable you to see what you should aim for (!) and depict the cooking in a non pretentious and yet aesthetically pleasing way! Cooking of substance and certainly a cookbook of substance. I highly recommned this book as a cook book for life! No nonsense, i give it 5 stars!