I just got this for a friend of mine, and I'm pleased I get to enjoy it for a few days before I have to give it up. Just looking at the book makes me wish I was back in France--anywhere in France...It's a great book, well made, with gorgeous photographs. Organized regionally, the recipes all come from traditional local French tradition (so the author claims, and I see no reason to doubt her). Most of them are relatively simple and straightforward, and require little 'Cordon Bleu' technical knowledge. And all of this stuff is delicious!
Some minor points--but perhaps not minor to everyone. It's quite a shame that the book has no pictures of the food or of how to prepare the recipes, but this is really minor. However, for the American market (they must have considered that market, since all temperatures are in F also), it would have been nice had the author given us more options with ingredients. For instance, I can't get creme fraiche here, and a reminder of how to make it would be very useful. Also, I am sure one could find substitutes for, for instance, the various local cheeses she uses. Most of the recipes involving cheese I can't make, since cheese-options in the South are basically limited to Velveeta and (processed) Cheddar, and a few imports. But which ones to use?
That is why I can only rate the book with four stars: it limits my options. Surely this does not apply to a European buyer, but hey, I'm not in Europe, am I? Still, I am looking forward to hours of cooking and eating using Mme. Tilleray's book. If you need me, I'll be in the kitchen, fattening up.
