Gorgeous and tasty.
For an index of all my book reviews click here.

My small collection.
Take a magnum opus like Julia Child’s ‘Mastering the Art of French Cooking’ and you have every recipe imaginable from that land of culinary genius. Yet the books are as boring and as poorly presented as it gets. There are no photographs, a handful of poorly rendered pencil sketches passes for illustration, the fonts are dated and ugly and, well, the whole thing smacks of a well prepared meal thrown on a paper plate in higgledy piggledy fashion.
And that is very much not the case with these wonderful books from Williams-Sonoma, mostly published in the first five years of the millennium and now sadly out of print. I got mine from Abe Books, lightly used, for pennies on the dollar. Each boasts not one but two photographers – one for the locales, the other for the food and the photography is, without exception, gorgeous. And these are not just cookery books, for each recipe comes with historical detail explaining provenance and subtleties. Highly recommended not just for cooks aspiring to emulate the best in Western European cuisine but for lovers of great photography everywhere.



