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In short, this title by Anne Willan is one of the most substantial cook books I’ve seen in a long time. More of an experience than a mere book, really. While I adore books in general, and always enjoy curling up on the couch with a cup of coffee to check out a new cook book, it’s rare to find one that leaves me with an overwhelming feeling of reverence.
Why such an emotional reaction to a recipe collection? Well, to be quite honest, I just didn’t think they wrote ’em like this anymore. Thoroughly and exquisitely done in grand style, you’ll definitely want to take your time and savor this one, discovering it section by section. A massive hard cover tome with slick pages, glossy full cover images and a book jacket that’s a piece of still life art in itself, it’s truly a site to behold.
And that’s just the frosting. Not to worry though, this book is loaded with meat and potatoes information, resources and recipes. Each topic section begins with a detailed intro on the subject (usually an ingredient or type of food), and information on how it is prepared regionally around the country. From there, individual recipes start with an explanation on the history of the dish, a clear list of ingredients, and detailed preparation instructions.
As a collection? Beyond thorough. Featured recipes include Burgundian roast turkey with chestnuts and wild mushrooms, sea bass in a salt crust, boule de neige, winemaker’s steak, coq au vin, and mussels in white wine.
With an SRP of around fifty USD, this is clearly an investment purchase. You definitely get a quality product however, as this title has all the elements of a true classic. A book for the serious collector, culinary tourism enthusiast, cooking student, or lover of French cuisine, this one has serious gift potential.