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Dine with Europe's Master Chefs [Anglais] [Relié]


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Amazon.com: 4.3 étoiles sur 5  3 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Old-School Haute Cuisine 5 octobre 2006
Par Anonymous - Publié sur Amazon.com
Konneman, as usual, did a superb job with photography and presentation. I own many of their books in their "Culinaria" series for just that reason. I love them all, and have given away many many copies of these books as gifts.

The "Master Chefs" book is a detailed catalogue of recipes from master chefs from around Europe. The recipes are decidedly haute cuisine in style, focusing as much on presentation as on flavor and content. To execute these recipes well, you should be an accomplished cook with access to some rarefied and expensive ingredients.

All the recipes, with pictures, are condensed onto two pages with a list of ingredients and a somewhat abridged description of the cooking method. To really do a good job on some of these, you will need to be able to read between the lines, in many cases having mastered techniques implicit to the method described, without being told exactly what to do. But for the accomplished cook with the right skill sets, these recipes will provide an excellent template for recreating a beautiful and tasty dish.

This book acts as a tour guide to some great food around Europe, providing loads of ideas for flavor combinations and presentations. I chose not buy this book because its not my style, but I loved reading throught it. Another great offering by Konneman.
5.0 étoiles sur 5 finger locking good 19 décembre 2013
Par Marcel Suliman - Publié sur Amazon.com
Achat vérifié
Some of the best of European foods, bringing back some of my memories. My grandmother was ax exceptional cook in the old Czechoslovakia
3.0 étoiles sur 5 Interesting but difficult 1 septembre 2011
Par D B Crisp - Publié sur Amazon.com
For those familiar with the eurodelices books, this book is a bit of a compilation of all of those books into one. However they do not have all the recipes found in the inidividual eurodelies books. The book is broken down into hot appetisers, cold appetisers, fish, meat and poultry, deserts and pastries.

Simply this is high level haute cuisine and some of it very difficult at the best of times. What makes it harder is tha the descriptions are very vague and assume too much of the home cook, it is almost a cookbook for chefs. Some recipes have been lost in translation from say french-german-english and are missing vital steps or referring to ingredients not stated in the recipe list.

The recipes are ranked 1-3 stars based on difficulty, with a lot of 3 star dishes. But even then the consistency is not there with some rather easy recipes ranked 2 stars and harder ones one star. There is a wide enough range of recipes in this book but maybe once you have filtered through the 3 star recipes, ones with lobster and truffle and the ones with an estimated hour plus prep time, not many are left.

It is though an easy way to get a cheap selection of the eurodelices books in one convenient package. The recipes are hard, the ingredients exotic but the results are fabulous when they work! I found the most interesting sections the pastries and deserts, especially for the torts. The least interesting is the appetisers section, which is just full of lobster, caviar and etc dishes. The meat and poultry section is ok with a large focus on expensive and exotic cuts of meats, and the fish and seafood section is probably the simplest and most balanced section.

Overall an interesting read but a bit too high level for most home cooks on a typical household budget.
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