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The Complete Art of Cooking: 1000 Techniques and Recipes [Hardcover]

By Sylvie Girard (Author) & Stephane Lagorce (Author)
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Item description for The Complete Art of Cooking: 1000 Techniques and Recipes by Sylvie Girard & Stephane Lagorce...

The Complete Art of Cooking: 1000 Techniques and Recipes by Sylvie Girard

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Item Specifications...

Studio: Rebo International Bv
Pages   718
Est. Packaging Dimensions:   Length: 8.82" Width: 8.66" Height: 2.13"
Weight:   5.56 lbs.
Binding  Hardcover
Release Date   Feb 28, 2008
Publisher   Rebo International Bv
ISBN  9036619475  
ISBN13  9789036619479  

Availability  0 units.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Culinary Arts & Techniques
2Books > Subjects > Cooking, Food & Wine > General

Reviews - What do customers think about The Complete Art of Cooking: 1000 Techniques and Recipes?

1000 Way to Stretch Your Palate  May 12, 2009
At a Glance: The author, Sylvie Girard-Lagorce is French and has written many books available in Europe. This particular book, was published by Rebo Publishing, who takes easily translated materials (like cookbooks) and places them in a variety of markets. Though this work was translated into English, most mainstream American cooks will find very little that is familiar in terms of recipes and some of the ingredients will feel very foreign to most American cooks. That could be very good or very bad, depending on your perspective. For me, it is an adventure looking through pages, and I love adventure. Although there are a few things that I probably can't bring myself to eat (eel for example), there are many other recipes that are within my threshold for diversity.

Layout: This book has 720 pages (212,250 words) and measures 9" x 9". It is a hefty book, but still fits nicely in most bookshelves.

The layout of the book is itself organized into the following Sections: Summer Vegetables, Winter Vegetables, "Rice, Pasta, and Cereals", Beet and Veal, Lamb and Mutton, Pork, Poultry and Game, Fish and Crustaceans, Eggs and Cheese, Desserts and Candies, Fruit, and Pastries.

Beyond this layout, each of these are further broken down into two sections: "Know How" and Recipes." Within the "Know How" sections, the content is more instructional (a how to cook book). Within the recipe section, you have a prep section (Serves #many, Preparation Time, and Cooking Time), followed by the Ingredient, and finally the Step by Step instructions to assemble the dish. The instructions are more thorough that most straight recipe books.

Look and Feel: This Hardcover book seems decently bound and is well laid out. The pages are bright white and the pictures bright and the pages are colorful. The artistic layout isn't a work art, but the pictures themselves are good and many of the "How To" sections have as many a 6 pictures per page. An I do like pictures . . .

Over All Impression: I have a few conflicting feelings about this book. I like to stretch my palate, and this book definitely delivers on that aspect, but there are many dishes that strike a cord of fear. I see page after page of ingredients like rabbit, calfs liver, eel, Lamb Kidneys, Urchins, and the list goes on. Then there are the other recipes with ingredients that I'm more comfortable with and promise something new and fresh but within my limits of cultural adaptability.

I can say without a doubt this book has the most exotic content of any in my collection.

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