Item description for Le Creuset Cookbook by Thomas Duval David Rathgeber...
An Alain Ducasse Book
Le Creuset Cookbook is a unique combination of a renowned chef, a beloved cuisine, and a favorite cookware brand. In this one-of-a-kind book, David Rathgeber, chef at the famed Aux Lyonnais bistro in Paris, uses Le Creuset, the versatile enameled cast-iron cookware, to create such classics of French cooking as Coq au Vin, Beef Burgundy-style, Blanquette of Veal, Potato Gratin, and Crme Brule.
Rathgeber offers 56 delicious bistro recipes, made simple and accessible for every home cook. The book also contains practical information about how to use enameled cast-iron and stoneware cookware, advice on how to choose the best produce, and tips from a wine steward about matching wines with food. Le Creuset Cookbook is a treat for all those who love French cooking and this classic French cookware.
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Est. Packaging Dimensions: Length: 8.2" Width: 8.2" Height: 0.8" Weight: 1.45 lbs.
Release Date Mar 1, 2006
Publisher "Stewart, Tabori and Chang"
ISBN 2841230996 ISBN13 9782841230990
Reviews - What do customers think about Le Creuset Cookbook?
Le Creuset Cookbook Jul 29, 2008
Nice Book for Library with many ideas and Receipts for "slow" healthy and extremly tasty cooking.
worst cookbook Sep 18, 2006
this is the dumbest cookbook i ordered. i was interested in using Le Creuset cook ware instead of receipes for food i would never in my lifetime be caught dead eating. Who in their right mind would even think of cooking the trash they present in the book. i would advice anyone to not buy this stupid book.
Its a bit unrealistic for me Jun 2, 2006
I like the book overall. I can tell by the other reviewers that it's the type of book for folks with a lot to say about cooking. I wanted to have ideas on how to use my new cookware. I found the recipes a bit over the top with a lot of veal(never a good idea) and unsavory/expensive/hard to obtain cuts of meat. I love the recipes I used but a lot of the book is useless to me. I am a mother of two young children and I enjoy cooking well and trying new things but this might be a book I need to shelve until later in life.
Attractive intro to collectable cookware. Poor Translation May 17, 2006
`Le Creuset Cookbook', written in French by Elisa Vergne and David Rathgeber, and translated into English by Josephine Bacon is all about cooking with the wares produced by the French cookware company, Le Creuset, which is possibly the most popular line of cookware used by professional chefs and serious foodie amateurs. I was really impressed with the relative importance of the Le Creuset casseroles and Dutch ovens especially when every single show on the Food Network used Le Creuset products. At first, I thought it was just because the enameled insides of the big Dutch ovens were white, so it was easier to see on camera what was happening in the pot. I promptly got several pieces and became immediately addicted to using the 8 quart Dutch ovens and the great brasserie dishes (covered, shallow braising pans).
For many reasons, not the least of which is the fact that this is an attractively designed book for a reasonable less than $20 list price, I would be inclined to give this book five (5) stars, were it not for the fact that the translation into English or the editing of that translation (probably both) are quite poor for a professionally published book, not done by a vanity press. These problems are of at least three types. First, there are outright misspellings. I found several, and I suspect there are several more I did not detect. Second, there are garbled explanations of techniques for some dishes. One, in particular, was the description of how to create a stuffed cabbage dish, which, for the life of me, I could not follow, in spite of the fact that the picture and the overall description of the dish made it one I would very much like to make. Third was the use of ingredient names that were vague or plainly unfamiliar to the average American cook. For example, one recipe calls for `spice mix', with no clue as to what should be in the spice mix. It would be a small tragedy if the original French was `herbes fines' and the translator was clueless to the fact that the French term was much more exact and familiar to American cookbook readers than the very vague English expression. I see similar foolish translations such as changing `Tart Tatin' to the pedestrian `Upside Down Apple Tart'.
All of these weaknesses are a shame, because for the avid foodie, this is a better than average introduction to a lot of very common French dishes which you would otherwise only find in speciality books on charcuterie or the less frequently visited pages of `Mastering the Art of French Cooking'.
One effect of the book is to make us familiar with many Le Creuset products we may not ordinarily see in the average well-stocked American cookery store or even on this site.com or Williams-Sonoma.com. For the Le Creuset collector, this provides a real wealth of things to do with these honestly very attractive pieces of cookware, not to mention excuses to buy more of these little darlings.
The Book has six chapters of recipes following an introduction on the `Principles of cooking' that really just gives advice on how to cook with the Le Creuset enameled iron and stoneware products. The recipes are just unusual enough to justify buying this small book. The six (6) recipe chapters are:
Soups and appetizers including Rabbit in Aspic, Sabodet Sausage in Wine, and a Crawfish gratin. Fish including Bourride, Eel Slices, Braised Brill in Champagne, and Frogs Legs with Parsley and Chervil Meat including Stewed Lamb Provencal-style, Beef Cheek casserole, and Pork Belly with buttered cabbage Poultry including Coq au vin, Rabbit with Two Mustards Vegetables including Wild Mushroom Risotto, Fall Vegetable Casserole, Pumpkin Gratin, and Ratatouille Desserts including Souffle with Cointreau, Cherry Clafoutis, and Upside Down Apple Tart
This is obviously a collection of recipes that contain both recipes very familiar to the American foodie as well as recipes that never quite made their way from France to the average American table. It is also a very broad application of many different types of cookware, such as the special dish for preparing the `Upside Down Apple Tart'. Oddly, there is no dish for the very distinctive tagine, of which I know Le Creuset produces their typically colorful version.
The book includes two very good indices, one on principle ingredients and one on recipe names. Oddly, there is no general index or index of cookware types. And, while this may seem like an unabashedly commercial addition, I would really have liked to see a catalogue of all types of Le Creuset cookware.
Each recipe begins with a little picture of the cookware appropriate to the recipe, plus a very handy duration for prep, resting, and cooking. Unfortunately, this intro doesn't say which size of cookware to use, which is a shame, since some shapes come in every size from 2 to 12 quarts or more, all with roughly the same proportions.
The primary author, David Rathgeber, is the chef at one of Alain Ducasse's restaurants in Paris and the details of the recipes, when they are not hopelessly garbled in translation, seem to be quite good, although for the more common dishes, I would not necessarily give up my favorite Julia Child or Patricia Wells or Richard Olney version. This is a book for exploring new things.
A very good choice for the foodie, cookbook collector, and Le Creuset collector. Others should stick with superior books originally in English.