Sacre Cordon Bleu: What the French Know About Cooking
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Manufacturer: Jonathan Cape
Publisher: Jonathan Cape
Author: Michael Booth
Sacre Cordon Bleu: What the French Know About Cooking Description
Binding: Paperback
EAN: 9780224077965
ISBN: 0224077961
Label: Jonathan Cape
Manufacturer: Jonathan Cape
Book Pages: 336
Publication Date: 2008-02-14
Publisher: Jonathan Cape
Studio: Jonathan Cape
EAN: 9780224077965
ISBN: 0224077961
Label: Jonathan Cape
Manufacturer: Jonathan Cape
Book Pages: 336
Publication Date: 2008-02-14
Publisher: Jonathan Cape
Studio: Jonathan Cape
Editorial Review of Sacre Cordon Bleu: What the French Know About Cooking
Customer Reviews of Sacre Cordon Bleu: What the French Know About Cooking
Customer Rating:
Review Summary: One of the best culinary books around
Review: For anybody that is interested in becoming a chef this is a must read. In the same vain as any of Anthony Bourdain's non-fiction books Sacre Cordon Bleu gives the reader a first hand insight into life in a profesional kitchen. I love cooking and, like Michael Booth once did(!), have a large collection of cookery books. Although I am not a profesional I feel I have reached the limit of working through recipes. I learnt more about food from this book than any of my cookery books. The only downside to this book is that it reconfirmed my experience and views of turning, for want of a better word, a hobby into a job. I would love to be a profesional chef but have yet to find a sain reason to give up my career to follow my passion. I feel like Booth has lived this for me. "Any chef who says he does it for the love is a liar" MPW
Customer Rating:
Review Summary: A very real experience at Le Cordon Bleu
Review: Many reviewers already pointed out that this book is hugely entertaining and the writing about cooking and food can be torturing - unless one has already booked the next great restaurant to visit or has a great cook at home.
This is a perfect pre-reading for someone planning to do the course at Le Cordon Bleu or going into private kitchen. I can totally verify the former because I am right now doing the course - in Paris. Why did I decide to do it - seriously, because of the book! The thought was there, the book tipped me over. And my experience at the school - scaringly similar. The book is pretty spot on! Chapters of the book just flashes back as and when I attend the classes.
Customer Rating:
Review Summary: Let's all go to Culinary School and write a book
Review: It's not a bad read and he sums up his feeling about cooking in a professional kitchen very well, but I don't need a lesson in stock-making or the Maillard reaction from someone at a cookery school. The recipes are pretty useless. but that's not the reason to buy this book.
The one reason you would not buy this book is that it has to be the most shoddily put together publication I have ever read. Doesn't anyone proof-read the book before it goes to press. There were times when I literally had to decipher what had been written. I'm sure that this isn't Michael Booth's fault, but someone at Jonathan Cape needs to learn their job.
Customer Rating:
Review Summary: almost as good as eating
Review: what a lovely book, I enjoyed it from the first page to the last. Michael booth is obviously very pasionate about food and he makes you want to leave everything and go to France to learn all you can. funny, entertaining and inspirational
Customer Rating:
Review Summary: Make sure your lobster doesn't escape!
Review: From the first page of this book I was hooked. Imagine giving up everything including your cookery book collection and taking your family to live in France whilst you learn to cook at the best cookery school in the world - Le Cordon Bleu. Michael Booth spoke very little French when he moved to Paris but he wanted to learn to cook from the best in the world. Read about his fellow students from all over the world, the eccentric chefs and the escaping lobsters. The sentence that sticks in my mind is a description of a lobster wriggling like 'a knight with ants in his armour'. If you're even vaguely interested in cooking or Paris - read this book. There are some recipes as well, but it's the tips you pick up which are useful - for example always let meat rest for half as long as you've cooked it for. If you love chocolate you'll drool over the short course he did in chocolate making. Brilliant
Review Summary: One of the best culinary books around
Review: For anybody that is interested in becoming a chef this is a must read. In the same vain as any of Anthony Bourdain's non-fiction books Sacre Cordon Bleu gives the reader a first hand insight into life in a profesional kitchen. I love cooking and, like Michael Booth once did(!), have a large collection of cookery books. Although I am not a profesional I feel I have reached the limit of working through recipes. I learnt more about food from this book than any of my cookery books. The only downside to this book is that it reconfirmed my experience and views of turning, for want of a better word, a hobby into a job. I would love to be a profesional chef but have yet to find a sain reason to give up my career to follow my passion. I feel like Booth has lived this for me. "Any chef who says he does it for the love is a liar" MPW
Customer Rating:
Review Summary: A very real experience at Le Cordon Bleu
Review: Many reviewers already pointed out that this book is hugely entertaining and the writing about cooking and food can be torturing - unless one has already booked the next great restaurant to visit or has a great cook at home.
This is a perfect pre-reading for someone planning to do the course at Le Cordon Bleu or going into private kitchen. I can totally verify the former because I am right now doing the course - in Paris. Why did I decide to do it - seriously, because of the book! The thought was there, the book tipped me over. And my experience at the school - scaringly similar. The book is pretty spot on! Chapters of the book just flashes back as and when I attend the classes.
Customer Rating:
Review Summary: Let's all go to Culinary School and write a book
Review: It's not a bad read and he sums up his feeling about cooking in a professional kitchen very well, but I don't need a lesson in stock-making or the Maillard reaction from someone at a cookery school. The recipes are pretty useless. but that's not the reason to buy this book.
The one reason you would not buy this book is that it has to be the most shoddily put together publication I have ever read. Doesn't anyone proof-read the book before it goes to press. There were times when I literally had to decipher what had been written. I'm sure that this isn't Michael Booth's fault, but someone at Jonathan Cape needs to learn their job.
Customer Rating:
Review Summary: almost as good as eating
Review: what a lovely book, I enjoyed it from the first page to the last. Michael booth is obviously very pasionate about food and he makes you want to leave everything and go to France to learn all you can. funny, entertaining and inspirational
Customer Rating:
Review Summary: Make sure your lobster doesn't escape!
Review: From the first page of this book I was hooked. Imagine giving up everything including your cookery book collection and taking your family to live in France whilst you learn to cook at the best cookery school in the world - Le Cordon Bleu. Michael Booth spoke very little French when he moved to Paris but he wanted to learn to cook from the best in the world. Read about his fellow students from all over the world, the eccentric chefs and the escaping lobsters. The sentence that sticks in my mind is a description of a lobster wriggling like 'a knight with ants in his armour'. If you're even vaguely interested in cooking or Paris - read this book. There are some recipes as well, but it's the tips you pick up which are useful - for example always let meat rest for half as long as you've cooked it for. If you love chocolate you'll drool over the short course he did in chocolate making. Brilliant