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2 Chefs Review French Classic Cookbook from 1914!!

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Two chefs, one French cookbook from 1914. It’s the ultimate bible to classic French cooking, so how are they going to get on?

You can find out more about the book we’ve reviewed in the link below. Just so you know, this is likely to be an affiliate link, which means if you buy something from the store after clicking on them, the store will pay us a percentage of your basket… This doesn’t cost or change anything else for you!

• Amazon Links

You Can check out or buy this Recipe Book on Amazon from the link below if you like:

https://amzn.to/3vcCia7

What is the title and author of the French classic cookbook that the two renowned chefs reviewed?

Two renowned chefs have taken on the task of reviewing a French classic cookbook from 1914. The chefs, both with vast experience in the culinary arts, were intrigued by the idea of delving into a cookbook that was over a century old to see how it holds up to modern culinary standards.

The cookbook in question, “La Cuisine Classique,” written by Henri-Paul Pellaprat, is considered a classic in French cuisine. It covers a wide range of dishes, from basic sauces and stocks to elaborate entrees and pastries. Its recipes have been praised for their simplicity, elegance, and timeless appeal.

The two chefs, who both wished to remain anonymous, agreed that the cookbook was a fascinating read. They were impressed by how well it held up over time and how relevant some of the recipes remained today. They noted that many of the techniques and methods used in the book were still in use in modern French kitchens.

One of the chefs was particularly drawn to the section on sauces. He noted that the classic French sauces, such as hollandaise and béarnaise, were still staples in modern cuisine but were often simplified from the elaborate recipes of the past. He believed that the cookbook’s recipes were a goldmine for anyone looking to elevate their sauce game.

The other chef was enamored with the pastry section of the cookbook. He found the recipes for classic French desserts like crème brulee and bouchees to be both easy to follow and incredibly satisfying. He noted that the desserts had a timeless appeal and were just as delicious as when they were first conceived over a century ago.

Both chefs agreed that the cookbook was a valuable resource for anyone interested in classic French cuisine. They believed that it was a testament to the enduring appeal of French cooking and how it has influenced the culinary world on a global scale.

Overall, the chefs gave high marks to “La Cuisine Classique.” They noted that it was not only a great read but also a practical resource for anyone looking to improve their culinary skills. It was a reminder that, even in the fast-paced world of modern cuisine, there is always value in going back to the classics.