The Roux Brothers French Country Cooking

Somewhat esoteric recipes -- several using eel which I don't think I'll be making.

In some ways, this isn't a fashionable book. French food has fallen out of vogue in recent years as popular taste has embraced new flavours from other countries, particularly from the east.But in many other ways and judging from the reaction I had to this book, French food will always be popular. Chefs who trained in France have shaped our palates and taste buds for decades and French ingredients and cooking techniques are still at the heart of how we cook. With its focus on the quality of ingredients and simple but precise cooking techniques; French cuisine - at its best - simply can't be beaten.This book reminded me how varied and enticing French food can be and I can't wait to start cooking from it. The butter, cream, cheeses and cider of Normandy; the lamb and shellfish of Brittany; the fine wines and truffles of Guyenne; by the time you've finished reading about them, all you'll want to do is hop on a plane to France and eat, eat, eat and eat.But in the meantime, you can cook some of the Roux Brothers' favourite dishes: Entrecote steak with red wine, bone marrow and shallots, confit de canard, gateau Basque - a custard tart, Spatzle - noodles from Alsace, ham cooked with hay, Catalan duck with Seville oranges, Bouillabaisse and grape tart. Those should do for starters!

Not up to modern standards. Great dishes but not enough detail on technique, menus, seasonality etc. More of a picture book.

What's to dislike? Great recipes from top chef.

By one you have to get the other, great cookbook

An old favourite I enjoyed re~reading.

Fancied a change from traditional food.This book is ideal and easy to follow.Would recommend it for "fifst time cookers",like me.