Well I decided to go through a bunch of old threads on here to see what everyone had to say about these books as they are on my wish list.
The French Laundry, Bouchon, (sp?) and Larousse Gastronomique..
From what I've read so far, it seems on the Thomas Keller books its pretty devided.. Lots of you like looking at them but don't really use them much.
So, now I'm wondering even more if I should invest the money for his books.. There's a 'set' of Thomas Keller books available, The French Laundry and Bouchon on sale for $91 bux Canadian.. I was gonna go for it but thought I'd check the back reviews on here first..
Geez, Now I'm more confused than ever! :eek: Should I? or Shouldn't I???
Will these books benefit a home cook (okay I confess! I secretly think I'm a master chef! :lol:) like me at all?
And the Larousse Gastronomique..
I read tons of good things about it on here, plus lots of good customer reviews on Amazon.. BUT... I also found these two kind of negative reviews that have me wondering if I should be looking for an older edition of this book instead of the one that's available now?
Review 1....
Considering the reputation of this book, I was quite shocked to read some of the errors it contains with regard to Australia and New Zealand to the extent I cannot take for granted anything else within its pages.
A short list:
1. Anzacs, pie floaters and lamingtons are not "food traditions" bought from Britain by migrants and convicts. All of them originated in Australia in the 20th century.
2. The swagman boiling potatoes in his billy can is a new one to me. Billies were generally used for making tea. Most swaggies did not get more than bully beef, flour, sugar and tea.
3. Anzacs are biscuits, not cakes.
4. The "pie floater" is a meat pie in a bowl of pea soup, not tomato sauce, and is not our national dish unless a national dish by definition is something almost universally derided and never eaten.
5. In what appears to be an attempt to cater for different terminology in different countries, the authors have put corn syrup in brackets after golden syrup. However, these are not the same thing, golden syrup being derived from sugar cane and having an entirely different flavour.
6. As above, icing and frosting are not the same thing. Any attempt to make lamingtons with frosting will result in total failure.
7. In New Zealand, food is not "simple" meat and veg, but rather a reflection of the diversity of the country's population due to immigration. In particular, food from Thailand, Malaysia and India is common and modern New Zealand cuisine strongly reflects its influences. The book's information may have been accurate 20-30 years ago, but certainly not now.
8. In New Zealand, kiwifruit is most certainly not eaten with every meal!
This is just a sample from the information regarding Australia and New Zealand and clearly demonstrates extremely poor research. The sort of nonsense you might expect from people who still believe Australians ride kangaroos to work.
I suppose for people who don't know any better, it's great, though to me it smacks of the Emperor's new clothes. I shudder to think that anyone has 100% faith in this book. Given Larousse's reputation (not to mention price) I expect a lot more.
Review 2....
I've owned the 1988 edition of this masterpiece for several years. As a combination go-to resource, inspiration, and backgrounder on all things culinary, it is unsurpassed. The typeface, layout, and abundance of perfectly placed color photographs and illustrations make it a warm volume, despite its weight.
However, I recently purchased this new edition as a gift. The recipient is happy, but I'm a bit disapointed. Though the new scheme makes distinguishing recipies a snap (red titles), the typeface is steril and the number and interest of photographs has declined substantially, largely consisting of full-page stock photo stuff. Nevertheless, a great book, but one that has lost some of its beauty. I'm happy to own the 1988 edition!
Sooo, What do you all think? How old is your copy of this book? Have any of you that have the newest edition noticed its not up to snuff at all??
Thanks for any and all advice!!
Joyfull
The French Laundry, Bouchon, (sp?) and Larousse Gastronomique..
From what I've read so far, it seems on the Thomas Keller books its pretty devided.. Lots of you like looking at them but don't really use them much.
So, now I'm wondering even more if I should invest the money for his books.. There's a 'set' of Thomas Keller books available, The French Laundry and Bouchon on sale for $91 bux Canadian.. I was gonna go for it but thought I'd check the back reviews on here first..
Geez, Now I'm more confused than ever! :eek: Should I? or Shouldn't I???
Will these books benefit a home cook (okay I confess! I secretly think I'm a master chef! :lol:) like me at all?
And the Larousse Gastronomique..
I read tons of good things about it on here, plus lots of good customer reviews on Amazon.. BUT... I also found these two kind of negative reviews that have me wondering if I should be looking for an older edition of this book instead of the one that's available now?
Review 1....
Considering the reputation of this book, I was quite shocked to read some of the errors it contains with regard to Australia and New Zealand to the extent I cannot take for granted anything else within its pages.
A short list:
1. Anzacs, pie floaters and lamingtons are not "food traditions" bought from Britain by migrants and convicts. All of them originated in Australia in the 20th century.
2. The swagman boiling potatoes in his billy can is a new one to me. Billies were generally used for making tea. Most swaggies did not get more than bully beef, flour, sugar and tea.
3. Anzacs are biscuits, not cakes.
4. The "pie floater" is a meat pie in a bowl of pea soup, not tomato sauce, and is not our national dish unless a national dish by definition is something almost universally derided and never eaten.
5. In what appears to be an attempt to cater for different terminology in different countries, the authors have put corn syrup in brackets after golden syrup. However, these are not the same thing, golden syrup being derived from sugar cane and having an entirely different flavour.
6. As above, icing and frosting are not the same thing. Any attempt to make lamingtons with frosting will result in total failure.
7. In New Zealand, food is not "simple" meat and veg, but rather a reflection of the diversity of the country's population due to immigration. In particular, food from Thailand, Malaysia and India is common and modern New Zealand cuisine strongly reflects its influences. The book's information may have been accurate 20-30 years ago, but certainly not now.
8. In New Zealand, kiwifruit is most certainly not eaten with every meal!
This is just a sample from the information regarding Australia and New Zealand and clearly demonstrates extremely poor research. The sort of nonsense you might expect from people who still believe Australians ride kangaroos to work.
I suppose for people who don't know any better, it's great, though to me it smacks of the Emperor's new clothes. I shudder to think that anyone has 100% faith in this book. Given Larousse's reputation (not to mention price) I expect a lot more.
Review 2....
I've owned the 1988 edition of this masterpiece for several years. As a combination go-to resource, inspiration, and backgrounder on all things culinary, it is unsurpassed. The typeface, layout, and abundance of perfectly placed color photographs and illustrations make it a warm volume, despite its weight.
However, I recently purchased this new edition as a gift. The recipient is happy, but I'm a bit disapointed. Though the new scheme makes distinguishing recipies a snap (red titles), the typeface is steril and the number and interest of photographs has declined substantially, largely consisting of full-page stock photo stuff. Nevertheless, a great book, but one that has lost some of its beauty. I'm happy to own the 1988 edition!
Sooo, What do you all think? How old is your copy of this book? Have any of you that have the newest edition noticed its not up to snuff at all??
Thanks for any and all advice!!
Joyfull
