The aliens didn’t get me. The truth is that I wasn’t feeling well, kind of over did it this week. I am better for now, just hope it will last. Thanks for your kind wishes.
This book is aim at people who would like to eat a healthier diet without sacrificing flavour. It will provide the reader with healthier alternatives for stock, vinaigrette, light pastry dough and savoury and sweet sauce. And that is just the first chapter covering the basic.
The recipe section is presented by menu and season. It makes it hard to browse a particular topic, I really don’t care for that format. All menus offer three courses and the total calories and fat is stated on the header of each menu. Be careful if composing your own menu, some recipes are quite high in fat. One vegetable soup has 12g of fat, I’d hate to see the non light version of it.
The recipes used many different techniques, all are well presented, with clear and concise instructions. The results are always good, so far. I’ve invented even more recipes using elements gathered from this book. That, for me, is the sign of a good book. Books should inspire and stimulate the reader.
One last thing, don’t rely on this book for the French names of the many dishes. The number of mistake in this book is astonishing. My first thought when I bought it was that surely a book written by four French chefs would have perfect French. Was I ever wrong….
Now if you want more opinions and maybe ones that are better voiced try this: http://www.epicurious.com/e_eating/e...k/FCI/fci.html