Sacre Cordon Bleu: What the French Know about Cooking

Sacre Cordon Bleu What the French Know about Cooking Michael Booth has had his fill of celebrity chefs and their recipes He wants to know how to cook not just to follow recipes So he burns his cookery books and together with his young family heads f

  • Title: Sacre Cordon Bleu: What the French Know about Cooking
  • Author: Michael Booth
  • ISBN: 9780224077965
  • Page: 167
  • Format: Paperback
  • Michael Booth has had his fill of celebrity chefs and their recipes He wants to know how to cook, not just to follow recipes So, he burns his cookery books and, together with his young family, heads for a new life in Paris reasoning that, if anyone can be trusted to make food complicated, it s the French.He embarks on the ultimate foodie fantasy, enrolling at the worldMichael Booth has had his fill of celebrity chefs and their recipes He wants to know how to cook, not just to follow recipes So, he burns his cookery books and, together with his young family, heads for a new life in Paris reasoning that, if anyone can be trusted to make food complicated, it s the French.He embarks on the ultimate foodie fantasy, enrolling at the world s most famous cooking school, Le Cordon Bleu, whose wise and cranky French chefs begin to transform him into a professional, tutoring him in the fascinating, bizarre and occasionally arcane ways of classical French cooking Meanwhile, he and his family try to adjust to the challenges of life in Paris dealing with the park Nazis, sweet talking the Metro police and trying not to look when the neighbours start having sex out of their window.In this riveting and hilarious book Booth introduces us to his fellow food obsessed students from around the world meets Gerard Depardieu who reveals why you should never eat vegetables from his grandmother s garden and hears the extraordinary predictions of the future of food from Herv This, the founding father of molecular gastronomy.Booth shares with us the secrets of his training at Le Cordon Bleu and of French cooking itself, explaining how to make the perfect sauce the secret of great stocks how to win a fight with a lobster and how to avoid maiming yourself while cleaning your knives He explores how France rose to culinary pre eminence and asks if Paris still deserves its reputation as the culinary capital of the world.Following both traumas and unexpected triumphs at school, Booth embarks on the ultimate chef s challenge, he goes to work at the Michelin starred Paris restaurant of the most famous chef in France, Jo l Robuchon.

    • Best Read [Michael Booth] ↠ Sacre Cordon Bleu: What the French Know about Cooking || [Contemporary Book] PDF ✓
      167 Michael Booth
    • thumbnail Title: Best Read [Michael Booth] ↠ Sacre Cordon Bleu: What the French Know about Cooking || [Contemporary Book] PDF ✓
      Posted by:Michael Booth
      Published :2020-06-06T15:29:35+00:00

    About "Michael Booth"

    1. Michael Booth

      Michael Booth is an English food and travel writer and journalist who writes regularly for a variety of newspapers and magazines including the Independent on Sunday, Cond Nast Traveller, Monocle and Time Out, among many other publications at home and abroad He has a wife, Lissen, and two children, Asger and Emil.In June 2010 Michael Booth won the Guild of Food Writers Kate Whiteman Award for work in food and travel.

    258 thoughts on “Sacre Cordon Bleu: What the French Know about Cooking”

    1. If you are thinking of becoming a professional chef, then read this book! Michael Brook moves his family (his wife and two young children)from the Uk to Paris so that he can attend the Paris Cordon Bleu School to learn how to become a professional chef. Before leaving the UK he decides that he will have some friends around to witness the burning of his cookbooksl except Escoffier's - La Guide Cuilinar (the Bible of cooking). Brook's book is a culinary journey of his nine months at Paris's Cordon [...]


    2. This is a fascinating book, but it completely put me off large restaurants and French cooking. I find the fussiness and fiddliness of some of the dishes a little ridiculous and the fact that it took the author 20 minutes to plate up a main meal for 4 totally ludicrous. Large restaurants are presented as factory production lines where everyone takes part in the process and noone sees a dish through from start to finish. The author poses a very good question, "where is the love in restaurant food? [...]


    3. Fairly entertaining book on an interesting theme - the author - a keen British amateur chef - goes to the Cordon Bleu cooking school in Paris. Somewhat let down by a rather rambling style - it has a loose chronological structure but drifts. It includes several recipes but they're more complex than I would be likely to try. More dedicated amateur chefs may really like it.


    4. I am attending the same school as the author in a few months. I have read Kathleen Flinn's book and love the similarities in characters. I like how this book speaks more about his time in Paris. So far a great fun read!



    5. FULL of personality (almost too much so, at times) but a lotta fun overall. I'm looking forward to trying some of the included recipes.



    6. (4.5) highly entertaining and personable, although it made me want to never eat french food. (not that i can anyway, there must be few cuisines less semi-vegan friendly).


    7. A charming account of the travails associated with attending a prestigeous French cooking school in Paris, - and in characteristic Booth style much more about the French and their approach to food



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