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The Good Cuisine
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The Good Cuisine in the media
Dimitria T. Phill writes in the Minneapolis Star Tribune, Jan. 23, 2003:
Alain Ducasse, the first chef to hold six Michelin starts, holds a different view on cooking. "There is no barrier between fine cuisine and family cooking.... It means a lot to us to receive our guests well and make them feel comfortable," he says to Françoise Bernard, a French cookbook author whose simple recipes made her popular with French home cooks.
Together Bernard and Ducasse wrote The Good Cuisine (Ici La Press, 372 pages, $30), a book few French cooks would be without. Good Cuisine has recipes for 52 of the most popular foods prepared in French homes today. Bernard and Ducasse contribute two recipes for each food, totaling 208 truly authentic French preparations. The recipes indicate difficulty and expense. The chef who didn't write the recipe critiques it. La Bonne Cuisine, the original French edition, was everywhere when I lived in Paris. This is the book to get if you're interested in what French people are cooking and eating right now. Though occasionally repetitive, the book is never boring.
Consider this: In the foreword, the two chefs confront and quiz one another the way only French people debate food -- with loads of ego. In the end, they never resolve anything; they just throw their hands up in the air and say, "Enough chatter, let's eat."
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A review by Lydia Itoi - "The reward in 'The Good Cuisine' is learning about two French views of 'la cuisine bourgeoise,' with good prospects for some spectacular meals in the bargain. Plus, it isn't every day that we can have motherly advice and a three-star chef stirring up the pots." -- Lydia Itoi, San Jose Mercury News |
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