Azehntel.144
net.cooks
utcsrgv!utzoo!decvax!ucbvax!menlo70!sytek!zehntel!berry
Fri Feb 5 12:49:41 1982
RFC
They are both EXCELLENT for anyone interested in classical or nouvelle
French Cuisine. Pepin illustrates (literally) most of the crucial tecniques
of the cuisine with copious photographs, both of the finished product
and most intermediate steps. This is done by taking typical recipes and
photographing each step of the process, along with an excellent commentary
(kudos to the translator) There are an average of 10 or more photos per
recipe. Tired of all the recipes that say "First bone a chicken" and
you flunked Vertebrate Anatomy? These are great books. Julia Child
said "I am really thrilled with ... La Technique. It will be a classic
for years and years [billions and billions? Sorry, julia, I couldn't resist
--bbk] to come, and there is nothing like it anywhere, including in France"
-----------------------------------------------------------------
gopher://quux.org/ conversion by John Goerzen <
[email protected]>
of
http://communication.ucsd.edu/A-News/
This Usenet Oldnews Archive
article may be copied and distributed freely, provided:
1. There is no money collected for the text(s) of the articles.
2. The following notice remains appended to each copy:
The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996
Bruce Jones, Henry Spencer, David Wiseman.
