⭐ 5/5
16 years ago
This is indeed, as the publishers claim, a comprehensive guide to French cooking for Australians. All the classic techniques and dishes are covered, with useful comments about adaptation to local ingredients (fish, for example). Photos are mostly for instructional purposes - like how to bone out a chicken - rather than of finished dishes.
Very well written. Holuige is a much better writer than the charming but rambling Julia Child, who has understandably never been popular in this country.