Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com:5.0 étoiles sur 5 9 commentaires
12 internautes sur 13 ont trouvé ce commentaire utile
5.0 étoiles sur 5I want to lick the pages.29 décembre 2011
Par Denise Montgomery - Publié sur Amazon.com
Having had the rare pleasure of dining at Melisse, I had to have this cookbook. I may never tackle an entire recipe, but the attention to detail and incredibly faithful recipes would certainly make it possible for me to recreate some of the incredible flavors, textures, and beautiful presentations I devoured over the course of that five-hour slice of heaven. A good chef makes dishes that leave you stunned; a great chef is willing to share exactly how to make them yourself and to marvel at the exquisite ingredients, impeccable technique, and multi-step processes that go into each bite-sized morsel. Will a home chef ever be able to match a ten-course tasting menu? No, not without a small staff and a very large kitchen. But from this book, can a home chef learn the essential cuts, and how to make a perfect stock, and how to select fresh ingredients, how to combine them all in a memorable, once-in-a-lifetime meal? I can sincerely say the answer is "Yes." This cookbook is beautiful, informative, instructional, and gives a rare glimpse behind the scenes into one of the finest kitchens in North America. Highly, highly recommended.
10 internautes sur 11 ont trouvé ce commentaire utile
5.0 étoiles sur 5Uncompromisingly Excellent.7 décembre 2011
Par Roger C. Taylor - Publié sur Amazon.com
I worked for Josiah in the kitchen at Melisse for a year. It was one of the most challenging and rewarding experiences of my career. This book showcases just how relentless he is in his pursuit of his passion. His ability to compose a dish (and a menu) in fresh and interesting ways is unparalleled. Even if you never try the recipes in this book, you can look at the ways he combines flavors and learn from that. You simply won't be disappointed.
5 internautes sur 5 ont trouvé ce commentaire utile
5.0 étoiles sur 5Awesome!!!4 janvier 2012
Par Kyle Butler - Publié sur Amazon.com
Mélisse in Santa Monica is one of the best restaurants I have ever been to. The food and service is always incredible and when I found out that the chef released a cook book I decided to buy a few as Christmas gifts. I had no idea at the time just how functional this book would be. It looks amazing and is loaded with tons of great pictures and that is what initially drew me to buy it. Since then I have actually used the book with stunning results. The recipes I've attempted have actually came out really well. I don't cook much at all so I wasn't expecting to be able to create these dishes. I've amazed myself and wife over the last few weeks and can't believe the dishes I've created. We're looking forward to our first get together with friends in which I will be the one cooking (first time, excluding BBQ burgers). I'm going to prepare a four course dinner from this book and have discovered a newfound passion in cooking. The lessons I've learned about produce, seasonal shopping, cheese, and cooking methods alone where well worth the purchase. I highly recommend this to seasoned chefs as well as amateurs such as myself.
3 internautes sur 3 ont trouvé ce commentaire utile
5.0 étoiles sur 5Just amazing!7 décembre 2011
Par martica - Publié sur Amazon.com
The book is just amazing! I was thrilled to see many of my very favorite recipes in the book that I have enjoyed at the restaurant. The pictures are just gorgeous, absolutely beautifully done! I'm thrilled with it! Great job!
8 internautes sur 11 ont trouvé ce commentaire utile
5.0 étoiles sur 5STUNNING6 décembre 2011
Par Jo S. - Publié sur Amazon.com
Chef Josiah Citrin is one of L.A.'s most respected chefs. I've had the pleasure of eating at his famed Melisse restaurant and am just thrilled that I can now make some of his dishes at home with "In Pursuit of Excellence". The recipes and instructions are clear (helpful to a home cook like myself), and the photos are STUNNING! I'm starting with his "Egg Caviar" with cauliflower mousseline and lemon-chive creme fraiche on page 34.