Customer Reviews:
 Top Quality Pictures, but book is overpriced June 5, 1999
0 out of 2 found this review helpful
Fantastic Pictures,excellent presentation on this acrylic plates, but to much touching and playing with the food (hope he is waring surgeon cloves in his kitchen, when he arranges the dishes for the customers), it is even sometimes nicely written, Jean-Louis keeps mentioning "when I still was in France, I saw this I made this". Why didn't he stay there! French Chefs only can cook with the most expensive ingredience, like caviar, truffle, Goose liver, they even using the best wines to cook. Others drink the wine. And for this they get a star or two. The Recipes in this book are definetely not for the day to day cooking. But for professional chefs who know, how to make the same dish as good, but cook it cheaper
 Daliesque acheivement December 2, 1998
Although the visuals in this book do not reflect the plated food at Jean Louis' restaurants, the themes are very representative of his style and imagination. I rarely feel that the food in cookbooks represents what you truly experience in the dining room,....however,.... Jean Louis clearly states his preferences, thoughts and presents food as it should be presented, integrated pure in flavor and beautiful.
 Food is art September 21, 1998
1 out of 1 found this review helpful
As the previous reviwer stated, and as I agree, no...the food is not plated in the restaurant that way. However, in reading the book from cover to cover that was not the intention. The intention was to showcase Palladins food and showcase it as art. As such, the book is very large, like any other coffee table "art" book. In this book, however, you can see the beauty of fresh food, you can see each tournee, and you can see that with each dish Palladin is indeed a master of the craft I have given my life too. If you are a chef or cook buy this book...if not...charlie trotter will be more to your liking
Stunning Coffee-Table Food Book March 9, 1998
Even if you never attempt any of the recipes in this book, it will stimulate your taste buds and excite your imagination. This is perhaps the most visually stunning book on food I've ever seen. The over-sized coffee-table style book is half visual tour-de-force and half recipes. Dishes such as "Steamed Maine Lobster with Mango Ginger Sauce, Sea Beans, and Mango Petals" are way beyond any culinary capabilities I might master, but they certainly are inspirational and I'd LOVE to try it.
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