What do you think?
Rate this book
Master Class
art instruction
248 pages, Hardcover
First published November 1, 1988
1 person want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
August 15, 2015
Publication date on my copy is 1988.
Something of a miss titling I feel with this book.
Undoubtedly many featured are the worlds greatest chefs, but some are chefs, some would, I think regard themselves as cook writers.
To classify someone like Anthony Worrall-Thompson as one of the worlds greatest chefs is clearly a joke, chef maybe, cook definitely.
Some of others featured who are in the ' greatest category ' can't have been best pleased. Among them I would imagine the likes of Paul Bocuse, Albert Roux, Roger Verge, Michel Roux, and Anton Mosimann.
That said this is a well laid out, well presented guide.
Starting with an biog incorporating comments from the subject, references to his/hers restaurant, it moves on to a good selection of recipes with prep photos followed by a shot of the final dish.
Although this is now rather outdated as far as the featured restaurants, many of the chefs have moved on, the other parts are relevant.
Almost certainly out of print, worthwhile looking for a second hand copy.
Something of a miss titling I feel with this book.
Undoubtedly many featured are the worlds greatest chefs, but some are chefs, some would, I think regard themselves as cook writers.
To classify someone like Anthony Worrall-Thompson as one of the worlds greatest chefs is clearly a joke, chef maybe, cook definitely.
Some of others featured who are in the ' greatest category ' can't have been best pleased. Among them I would imagine the likes of Paul Bocuse, Albert Roux, Roger Verge, Michel Roux, and Anton Mosimann.
That said this is a well laid out, well presented guide.
Starting with an biog incorporating comments from the subject, references to his/hers restaurant, it moves on to a good selection of recipes with prep photos followed by a shot of the final dish.
Although this is now rather outdated as far as the featured restaurants, many of the chefs have moved on, the other parts are relevant.
Almost certainly out of print, worthwhile looking for a second hand copy.
Displaying 1 of 1 review