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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 Used: £6.23
You Save: £6.76 (52%)
New (26) from £6.25
Avg. Customer Rating:  11 reviews
Sales Rank: 93940
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: read once, great condition - just a few tiny creases to spine. IMMEDIATE DISPATCH
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| Customer Reviews: Read 6 more reviews...
 One of the best culinary books around October 4, 2008
For anybody that is interested in becoming a chef this is a must read. In the same vain as any of Anthony Bourdain's non-fiction books Sacre Cordon Bleu gives the reader a first hand insight into life in a profesional kitchen. I love cooking and, like Michael Booth once did(!), have a large collection of cookery books. Although I am not a profesional I feel I have reached the limit of working through recipes. I learnt more about food from this book than any of my cookery books. The only downside to this book is that it reconfirmed my experience and views of turning, for want of a better word, a hobby into a job. I would love to be a profesional chef but have yet to find a sain reason to give up my career to follow my passion. I feel like Booth has lived this for me. "Any chef who says he does it for the love is a liar" MPW
 A very real experience at Le Cordon Bleu June 28, 2008
Many reviewers already pointed out that this book is hugely entertaining and the writing about cooking and food can be torturing - unless one has already booked the next great restaurant to visit or has a great cook at home.
This is a perfect pre-reading for someone planning to do the course at Le Cordon Bleu or going into private kitchen. I can totally verify the former because I am right now doing the course - in Paris. Why did I decide to do it - seriously, because of the book! The thought was there, the book tipped me over. And my experience at the school - scaringly similar. The book is pretty spot on! Chapters of the book just flashes back as and when I attend the classes.
 Let's all go to Culinary School and write a book June 17, 2008
It's not a bad read and he sums up his feeling about cooking in a professional kitchen very well, but I don't need a lesson in stock-making or the Maillard reaction from someone at a cookery school. The recipes are pretty useless. but that's not the reason to buy this book.
The one reason you would not buy this book is that it has to be the most shoddily put together publication I have ever read. Doesn't anyone proof-read the book before it goes to press. There were times when I literally had to decipher what had been written. I'm sure that this isn't Michael Booth's fault, but someone at Jonathan Cape needs to learn their job.
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
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