MASTER CLASS: Lessons with the World's Greatest Chefs by Diane Holuigue

MASTER CLASS: Lessons with the World's Greatest Chefs

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KIRKUS REVIEW

Holuigue, an Australian food-writer and editor, has come up with the canny idea of combining classy photos with carefully structured recipes from an international array of chefs: Madeleine Kamman, Guiliano Bugialli, Jane Grigson, Paul Bocuse, and 30 more. Among the choices are Paris Patissier Joel Bellouet's croissants, international star Ken Horn's crayfish and chilli stir-fry, and Australian chef Gay Bilson's more conspicuously haute Crepinette of truffles, brandy, chopped poached pheasant, and minced pork, veal and pigs' trotters, all in caulfat. In aggregate, a likely gift book, geared to dress-up occasions, for home cooks ready to emulate the masters and content to begin with a pre-selected sampling.

Pub Date: Nov. 1st, 1988
Publisher: Dutton