undrgrnd Cliquez ici NEWNEEEW nav-sa-clothing-shoes Cloud Drive Photos FIFA16 cliquez_ici Rentrée scolaire Shop Fire HD 6 Shop Kindle Paperwhite cliquez_ici Jeux Vidéo Bijoux Montres Montres
Profil de Henri IV > Commentaires

Fiche d'identité

Contenu rédigé par Henri IV
Classement des meilleurs critiques: 85.224
Votes utiles : 16

Chez vous : découvrez nos services personnalisés en pages d'aide !

Commentaires écrits par
Henri IV (Paris, France)

Afficher :  
Page : 1 | 2
pixel
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
par David Lebovitz
Edition : Broché
Prix : EUR 18,37

1 internaute sur 1 a trouvé ce commentaire utile :
5.0 étoiles sur 5 THE single ice cream book to buy, 31 juillet 2012
Achat vérifié(De quoi s'agit-il ?)
I recently bought a sorbetier, as well as a number of ice cream/sorbet/gelato recipe books. This is the best--the chocolate ice cream is absolutely to die for...better than any commercial brand I've ever had. The recipes are clear and easy to follow, providing good basic recipes that can be modified at will. Each recipe is preceded by the author's thoughts and comments, well written and relevant. The book is also visually attractive. The first reviewer notes that, unfortunately, it is in English--but one learns quickly to read recipes in another language. Great book!


Cutting For Stone
Cutting For Stone
par Abraham Verghese
Edition : Broché
Prix : EUR 8,13

5.0 étoiles sur 5 Intelligent, learned, sublime, 27 mai 2012
Ce commentaire fait référence à cette édition : Cutting For Stone (Broché)
This is an absolutely fascinating novel, one of the best I've read in a long time. The author is very skilled in many ways, from his facility with the language to his ability to tie the threads of his story together, to his knowledge of medicine. Great book.


Mastering the Art of French Cooking, Volume I: 50th Anniversary
Mastering the Art of French Cooking, Volume I: 50th Anniversary
par Julia Child
Edition : Relié
Prix : EUR 30,86

1 internaute sur 1 a trouvé ce commentaire utile :
5.0 étoiles sur 5 THE gating work, 6 mai 2012
Ce commentaire fait référence à cette édition : Mastering the Art of French Cooking, Volume I: 50th Anniversary (Relié)
I've read the other commentaries with some surprise, since most of the readers appear to have come to this volume through the movie Julie and Julia, and seem to find it a minor contribution to their knowledge base. I guess my age is showing, but I first heard Julia on TV in the early 1960s when I was a California teenager, and I had never in my life heard about cooking like this. I bought this book then (and I still have that same copy). Actually I bought it originally to give to my mother, who was frankly a terrible cook who hated being in the kitchen, but she was insulted at the implication, so I kept it. Julia introduced me, and America, to accessible French cuisine. Before Julia, US cuisine was a wasteland, and those who first come to cooking today clearly don't realize how great an influence she was then. Much has happened in the culinary world since Julia, and today her book perhaps does seem a bit dated...we already KNOW this and that...but then we didn't, and she was a revelation. She changed my life. This is a brilliant book. There is no other like it.


Asian Flavors of Jean-Georges
Asian Flavors of Jean-Georges
par Jean-Georges Vongerichten
Edition : Relié
Prix : EUR 38,43

5.0 étoiles sur 5 Original and inspiring, 1 mai 2012
Achat vérifié(De quoi s'agit-il ?)
Ce commentaire fait référence à cette édition : Asian Flavors of Jean-Georges (Relié)
This book was my introduction to Jean-Georges. I bought it because I love Thai cuisine, and this book promised a sort of Thai-Western fusion, I guess one would call it. I have to agree with other reviewers that some of the recipes have lots of ingredients, some hard to find if you're in a non-Asian focused area (as I am, in the south of France), and one has to substitute or omit, or forget the recipe entirely. For example, yesterday I could not find fresh cilantro anywhere, and it is too early in the year for my garden. So I substituted dried basil in the chicken paillard with Napa cabbage salad, and it was delicious that way, although I wished I'd been able to find the cilantro. There also was no Napa cabbage, and since I've been using a lot of regular cabbage recently, I used fresh lettuce from my garden, torn into small pieces, and this worked very nicely. I've made this recipe, the ginger-mushroom broth over scallops (again using dried basil, adding other vegetables, and sauteeing the scallops rather than warming them in the oven because they were frozen when I began), and the curried artichoke hearts. All were excellent. I've read the entire cookbook, mentally enjoying the flavors and acknowledging that I will modify substantially each recipe as I go because I don't have the ingredients or I just don't want to make a fuss for a tablespoon of something. And rather than blend a marinade or make a syrup, I will probably just chop or use the ingredients straight, without pre-cooking them. I'll get a slightly different result, but I will be pleased with the result and appreciative of the inspiration. This is a book for an experienced and adventuresome cook who isn't afraid to play with things. Taken this way, it is superb.


Ottolenghi: The Cookbook
Ottolenghi: The Cookbook
par Yotam Ottolenghi
Edition : Relié
Prix : EUR 23,11

4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A work of culinary genius, 26 avril 2012
Achat vérifié(De quoi s'agit-il ?)
Ce commentaire fait référence à cette édition : Ottolenghi: The Cookbook (Relié)
I bought this book because I was cooking from Ottolenghi's Plenty, which I love for its creative combinations of vegetables, herbs, and spices. This second book, based on dishes prepared at the authors' London restaurant, also named Ottolenghi, is equally superb. I started with the broccoli salad because I adore broccoli and because the authors noted that restaurant customers picketed when it was removed from the menu. I love it! Parboiled and charred broccoli dressed with garlic and pepper and the oil they're cooked in. Just exquisite!

I have owned and cooked from many notable cookbooks over the years, and this is the first that really enchants my primal tastebuds. One can really taste what one is eating, and appreciate the different ingredients. The recipes are stunningly creative. I am just fascinated!


Plenty
Plenty
par Yotam Ottolenghi
Edition : Relié
Prix : EUR 26,23

5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Creative and inspiring!, 19 avril 2012
Achat vérifié(De quoi s'agit-il ?)
Ce commentaire fait référence à cette édition : Plenty (Relié)
Interesting, creative vegetable recipes. I have made the carmelized garlic tart and the cauliflower salad with raisins and red onions. Both were superb. The recipes are fun to read and appeal to the mind of the tongue--one wants to make them all right away! I am not a vegetarian--thank goodness the author isn't either, so the book avoids any attempt at being weirdly "healthy"--so I paired the tart and the salad with fish dishes, which worked very nicely. A reviewer on the U.S. Amazon site recommended doubling the garlic and halving the cheese in the tart, and my answer to this was maybe, as the tart is rich, but it's really really good as it is. Another U.S. reviewer complained that the quantities in the recipes were sometimes off. I didn't find this in the recipes I made, but then I sort of fly free anyway, adjusting as I go to suit my palate at the moment, and the contents of the cupboard and the garden. I tend to use more herbs and hot pepper, perhaps, than many readers do. Still another reviewer objected because some ingredients were hard to find--I would just replace that ingredient with something having similar gastronomical qualities. Again...very creative book. The recipes are interesting combinations of hot with sweet, crunchy with soft, and application of herbs and spices to vegetables that I would never have thought of, being a California girl living in France and thus totally lacking a Middle Eastern sensibility. I can hardly wait for my summer vegetable garden to give me tomatoes and eggplants to use in these recipes! This is a book, I guess,for cooks that would call themselves experienced and adventuresome, and for people who like their food with a bit of a kick. It's not for those who want familiar comfort food and lack of spices, or for cooks who don't want to think too much about what they're making. I've now ordered the author's other book to try.


Page : 1 | 2