Classic French Cooking

After my long search of trying to find cook books in the library and getting help from the help desk i finally found an aisle a very small one that had a few cookbooks in it. Out of all i selected this one about classic french cooking. Flipping through its pages i understood it wasn't for the general public. With exquisite french cuisine which i think can only be made by fancy chefs, this seemed to be a delight for the eyes.

The intended audiences seemed to be french food lovers ofcourse, cooking historians and those interested in rich cuisine.

The author has very effectively portrayed his content with beautiful pictures with a very coherent theme. The things that's different about this cookbook is that its divided into various chapters and each chapter talks about the history of France and how as events took place the cuisine evolved automatically and then afterwards the author writes about all the dishes that evolved during that period. This actually shows the immense knowledge of the authors as cooks as well as historians. There's a particular chapter where the authors have linked

cooking and cuisine with architecture. It tells how the set up of food on the table can have an immense impact on the eaters. Its only con is that for the ones who just want the recipes, it can be a daunting task to go through all the pages filled with history. It seems to be the book for patient cooks who want to learn a lot more than just how to cook.

Book taken from - Georgia Tech Library - Classic French cooking by Craig Clairborne, Pierre Franney [TX 719.C46]