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Title: East of Paris : The New Cuisines of Austria and the Danube by David Bouley, Melissa Clark ISBN: 0-06-621449-1 Publisher: Ecco Pub. Date: 11 November, 2003 Format: Hardcover Volumes: 1 List Price(USD): $34.95 |
Average Customer Rating: 4.09 (11 reviews)
Rating: 2
Summary: Great chef, lousy book
Comment: David Bouley is one of America's great chefs. He could be our greatest culinary creator. Bouley's first cookbook is only a peephole into his talent and creation.
In trying several of the recipes offered by his book, I was initially optimistic. The concepts are interesting, the preparations are layered with different nuances of flavor, and the pictures are lovely. The first hesitation I had, was when i noticed that the recipe for Mushroom Goulasch corresponded only abstractly with the photo of the dish. In the recipe, the dumplings are not dumplings, but more of a spaetzle. the spaetzle is not yellow with pieces of chive, but totally green. Finally the beautiful buttery foam in the photo is in actuality a heavy green sauce. So much for truth in advertising.
the potato salad we made was first class.
the tuna dish we made was fine in most respects yet sorely lacking in detail as to the slicing of the tuna (which is critical in the cooking process).
the dishes were very involved, yet the final result was mediocre at best. What a waste of time!
I have eaten in Bouley's restaurant (Bouley's} and followed his career from a distance for some time. He has undoubtedly squandered a great talent in some ways. Yet, I would love for him to publish i true compendium of his creations. Bouley is so talented. I feel very disappointed as i can only assume that the bulk of his oeuvre will be forever out of my reach and understanding.
Rating: 5
Summary: food as gift rather than product
Comment: This book is about food as gift, passion, art. You can't sling these recipes together from what you've got in the back of the refrigerator. They require thought, purpose, planning and love. If you love cooking, this book provides nothing less than the opportunity to indulge in a master class in your own home. If you don't cook but just love good food, this book is a window into the exquisite nuance and detail that go into truly great meals. Bouley isn't a celebrity chef because he rides a motorcycle as some of the reviews imply; he's celebrated as one of the great chefs of the world because he brings such creative juxtapositions and complexity of flavor to every dish. Perhaps it's a cultural thing--we live in an era when time is of the essence, anything but the microwave takes too long. As recently as twenty or thirty years ago, everyone's mother and grandmother spent three days just to make a simple spaghetti sauce. A lot of us have forgotten what a difference that makes in terms of pure taste. You simply can't get certain flavors by whipping up something between the time you get home from work and the time your guests show up at the door two hours later. As a working mother of limited culinary talent, I don't think the recipes in this book are really so much hard as they are time-consuming. But that's not a reason to feel frustrated or deprive yourself of what this book offers--take this book as an opportunity to think about our lifestyle, our alienation from food production in this society, and as impetus to consider the virtues of the kind of "slow food" movement sweeping Europe and what kind of more nurturing life-style changes that might imply if we were to allow ourselves that here in the U.S.
Rating: 5
Summary: Cooking like my grandma did
Comment: I don't thought I would like this book so much. But when I get it, I sat down and for 2 hours I was reading the book. As a German, this recipes sound often so familiar. My grandma kam from Prague, so her cooking was similar. For me, the recipes are easy to follow but you need your time. I am sure in the next time I will cook a lot from this book. The last year's I was in Italian-cooking, then California-cooking, now it is a change with this book. My husband will love it.
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Title: Craft of Cooking: Notes and Recipes from a Restaurant Kitchen by TOM COLICCHIO ISBN: 0609610503 Publisher: Clarkson Potter Pub. Date: 28 October, 2003 List Price(USD): $37.50 |
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Title: The Balthazar Cookbook by KEITH MCNALLY, RIAD NASR, LEE HANSON ISBN: 1400046351 Publisher: Clarkson Potter Pub. Date: 28 October, 2003 List Price(USD): $37.50 |
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Title: Aquavit : And the New Scandinavian Cuisine by Marcus Samuelsson ISBN: 0618109412 Publisher: Houghton Mifflin Co Pub. Date: 02 October, 2003 List Price(USD): $45.00 |
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Title: Mastering Simplicity : A Life in the Kitchen by Christian Delouvrier, Jennifer Leuzzi ISBN: 0471413593 Publisher: John Wiley & Sons Pub. Date: 20 October, 2003 List Price(USD): $34.95 |
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Title: Art of Aureole by Charlie Palmer, Judith Choate ISBN: 1580084761 Publisher: Ten Speed Press Pub. Date: December, 2003 List Price(USD): $50.00 |
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