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| Sacre Cordon Bleu: What the French Know About Cooking | 
 enlarge | Author: Michael Booth
Publisher: Jonathan Cape
Category: Book
List Price: £12.99
Buy New: £6.90
You Save: £6.09 (47%)
New (24) from £6.90
Avg. Customer Rating:  8 reviews
Sales Rank: 8965
Media: Paperback
Pages: 336
Shipping Weight (lbs): 1
Dimensions (in): 9.1 x 6 x 1.1
ISBN: 0224077961
EAN: 9780224077965
ASIN: 0224077961
Publication Date: February 14, 2008
Availability: Usually dispatched within 1-2 business days
Condition: Brand new book delivered in the UK in 2-3 days. Over 1 million sold to Amazon customers!
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| Customer Reviews: Read 3 more reviews...
almost as good as eating May 13, 2008
what a lovely book, I enjoyed it from the first page to the last. Michael booth is obviously very pasionate about food and he makes you want to leave everything and go to France to learn all you can. funny, entertaining and inspirational
Make sure your lobster doesn't escape! March 21, 2008
From the first page of this book I was hooked. Imagine giving up everything including your cookery book collection and taking your family to live in France whilst you learn to cook at the best cookery school in the world - Le Cordon Bleu. Michael Booth spoke very little French when he moved to Paris but he wanted to learn to cook from the best in the world. Read about his fellow students from all over the world, the eccentric chefs and the escaping lobsters. The sentence that sticks in my mind is a description of a lobster wriggling like 'a knight with ants in his armour'. If you're even vaguely interested in cooking or Paris - read this book. There are some recipes as well, but it's the tips you pick up which are useful - for example always let meat rest for half as long as you've cooked it for. If you love chocolate you'll drool over the short course he did in chocolate making. Brilliant
 'Ratatouille' revisited March 10, 2008
Thoroughly enjoyable book that makes you immediately want to move to Paris. I don't know if burning your cook book collection is warranted, but Michael Booth certainly makes the case for good old fashioned french cuisine and trainng. Well written, entertaining, and manages to avoid the more nauseating traits of the 'I moved to france/paris/provence etc.' and he doesn't patronise the natives. The author manages to both engage your interest and remain likeable. Not sure whether on one book he can quite earn the Bill Bryson title, but he sure makes me wish for that small(ish) lottery win to follow in his footsteps. As an interesting follow on classic french cuisines try Jacques Pepin's 'The Apprentice' or as a complete contrast in style at the other end of the french food lover's spectrum, Anthony Bourdin's Les Halles Cookbook.
Best book on food in years - highly recommendable! March 10, 2008
1 out of 1 found this review helpful
This is such a refreshing new take on the whole food genre, and the best book on food I've read since "Kitchen Confidential" - and far more entertaining at that. The writing is eloquent, captivating and so funny that I had to read parts of it in isolation (to provide my family with some peace and quiet).
It's not the 'insider spilling the beans' kind of book, in the sense that Booth apparently only knows as much about cooking as the average Jamie Oliver viewer, when he sets out on his quest to become a French chef. And that's exactly what makes it so great. There are no (or not too much anyway) insiders jargon or presumptions about the readers cooking skills.
In a way he has infiltrated the French kitchen and is now revealing a lot of the secrets like a rogue magician. You get the straight talk on all those basic techniques of french cooking (and cooking in general) that more or less makes this book "the missing manual" for the traditional cookbooks you have.
Best of all you actually - like the author - end up feeling liberated from the tyranny of recepies, and feel like taking on your kitchen in whole new way.
Very, very inspiring and highly recommendable for everyone with the slightest interest in cooking (or France, or preferably both).
A great read for all foodies! March 7, 2008
1 out of 1 found this review helpful
I heard this book being read out on the radio, as "Book of the week" on R4 and I was immediately turned on!! Mr. Booths way of describing this food fantasy is so funny and inspiring. I would love to do the same. Relevant questions about how to make proper food, is answered in a very good way.
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