I met Anthoney when he came out with this book. In fact, our kithchen rolled a joint for him and put it on a silver platter. It was really strange because our chef was so anti - drugs. Anyways,
I was impressed by the intro but the recipes are alright. I work now in the top french restaurant in Vancouver and I feel a lot of our dishes are more traditional. He seems to take the short cuts that I somewhat disagree with. I guess it depends on your kitchen and its staff as well as the customers that it feeds. But it is a good buy for someone just learning about french food. You might want to look into the reccomendations that he makes about other books at the back. I have most of them and I honestly couldnt do without.
Have fun learning and even more cooking |