Even now, when flicking through it, I'll find something new and inspiring. That's not to say there are not some odd things in there too.... Head of what??!!
It is not a traditional cook book full of recipes and methods. It's more of an encyclopedia of all the Classic french dishes and garnishes. Informing the reader of the original format of a dish. Whether it be Chasseur sauce or a Sole Veronique. It's all in there.
I am a big fan of the classics. The most beautiful dishes are sometimes the least complex. Give me a bouquet garni over liquid nitrogen any day of the week.
I'd recommend this book to anyone who wishes to pursue a career as a "Chef". Understanding the fundamental basic will stand them in good stead.
Would love to know your thoughts on this book.