Average Reviews:
(More customer reviews)I bought this book on Saturday and have spent no less than 5 hours devouring it. I am a visual when it comes to cookbooks and the fact that EVERY single recipe had a picture was almost enough to sell me on this book. It's really heavy but since I don't plan to cart it around daily that should be ok. I love the picture gallery of what's coming up in each section. It makes it really easy to scan, find something that looks good, and then head to that page so you don't always have to flip through the entire book. One of my favorite features is the Techniques section in the back. It's not one of those cookbooks where you will really never make anything. If you love to cook and are willing to experiment this is a keeper!
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The Illustrated Kitchen Bible is all quality content-a tremendous resource of over 1,000 delicious, achievable, and international recipes, with sumptuous photography, precise text, and innovative ideas.This book takes recipes and techniques and puts them under the microscope. How to get the best when shopping? What the preparation and cooking stages are? What to look for? What should it feel and smell like? How to save the day if something isn't right? What to serve with it? What to do with the leftovers (if there are any)? The result is home cooking at its most perfect. AUTHOR BIO: Victoria Blashford-Snell trained at Le Cordon Bleu, runs a highly successful catering company in London, and is a regular cooking teacher and demonstrator in Italy, Somerset, and at London's Books for Cooks. She has co-authored DK's Hors d'Oeuvres.Austrialia chef Brigitte Hafner writes the weekly recipes for The Sydney Morning Herald's Good Living and Melbourne Age's Epicure sections and with partner James Broadway, runs a popular wine bar and eatery in Melbourne's Fitzroy called The Gertrude Street Enoteca
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