Ed...wouldn't you say that cooking from this book would be a labor of love, not to be taken lightly??
?Chris is right!?
?I have the 1960 version. It should not be used today as a cookbook so to speak. If you ran a place using the recipes and some of the procedures you would go broke.
? ?It is however a good? reference? of how things used to be done. Before modern technology and new methods of food handling. Before convection, microwave,? souvide, ? and ?induction, flash freezing etc.
I have the one that Joel Robuchon completely edited and updated. It's a gem.hi all ! I need some help, I want to buy LG but I don't know wich version is more complete since I can't find them in stores,just online. Can you describe and point the differences betwen these,please??
If you like Italian, then the go-to book is Anna Del Conte's Gastronomy of Italy. It is written encyclopaedia stye with the classic pulled out into recipes with quantities and timings and all that jazz. Although I do not own it, the definitive Italian cook book is Silver Spoon.I have the English version. I checked it out of the local library to review it. I'm more into Italian cooking than French, so I may end up passing on it. Your reply was very helpful, thank you.