“My hero Laura Calder was researcher for this enormous tome. While I'd personally be skipping the sections on innards, frogs legs, snails, and most of the seafood - squid is just not my speed - it's a wonderful recipe book full of authentic recipes, as well as fabulous information pages on how things "really" are in France when it comes to food. Also includes a fabulous section on cheese and how to choose it.”
Angie McKaig wrote this review Monday, September 28 2009.
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