Cooking School: Mastering Classic and Modern French Cuisine

The original French version not only has more and better selected images and more detailed recipes but, more worryingly, the recipes themselves in this edition appear to have been haphazardly translated. The English version of the duchess potatoes asks you to separate your eggs before mixing them together but doesn’t explain why. The original French makes it clear that you need to separate them because you only need 1 of the whites for the 3 yolks.

Very good

A

The book is set up in different levels of difficulty. Haven't cooked the recipes yet - but very excited to. Each recipe is given detailed step by step guide from a master chef.