Mastering the Art of French Cooking, Vol. 1
Average Customer Review:
Hardcover (12 October, 1983)
list price: $50.00
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Reviews (31)

Magnificent, Incomparable
A book of unique importance in the culinary (& cultural) history of the United States.Before Child, this country was mired in a cuisine that had never really emerged from the depradations of wartime rationing, was being manhandled into the unsavory tinned world of industrialized food (soup in a can, noodles in a box, adulterated, nothing fresh), & had never had much in the way of a national cuisine.Onto this bare plate Child (& her co-authors) placed a sumptuous feast of perfect French food, & with it, an awareness of a better way of eating, a better way of living.

A watershed, a monument.But how does it stand up as a cookbook?In a word, it remains one of the best cookbooks ever written.The recipes are elegant & their products are nearly without exception delicious.The writing is graceful, witty, & informative.The index & glossary are excellent.

This book can teach you to cook.If you can cook, this book can teach you to cook better.If you can't cook, but love to eat, give it to someone who will cook for you, & you will eat better.

Try the Potage Parmentier.The soul of simplicity & gustatory delight.

The best cook book ever written!
When I went to culinary school, the first several months were spent mastering basic cooking techniques. As an avid Julia Child fan, I had already been introduced to all of them via her book. All the techniques of are in this volume, and in the order they should be mastered. As a professional chef, almost every other American born chef I know can trace their interest in cooking to this book.

Most Important Cookbook of the Last 50 Years. Period.
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, `Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle, and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.

With Julia Child's celebrity arising from her long series of TV cooking shows on PBS, it may be easy to forget how Ms. Child rose to a position with the authority that gave her the cachet to do these shows in the first place. This book is the foundation of that cachet and the basis of Ms. Child's influence with an entire generation of amateur and professional chefs.

It may also be easy to forget that this book has three authors and not just one. The three began as instructors in a school of French cooking, `Les Ecole des Trois Gourmandes' operating in Paris in the 1950's. And, it was from their experience with this school that led them to write this book. To be fair, Julia Child originated a majority of the culinary content and contributed almost all of the grunt work with her editors and publisher to get the book published.

The influence of this book cannot be underestimated. It has been written that the style of recipe writing even influenced James Beard, the leading American culinary authority at the time, to change his style of writing in a major cookbook on which he was working when `...French Cooking' was published. Many major American celebrity experts in culinary matters have cited Child and this book as a major influence. Not the least of these is Martha Stewart and Ina Garten. It is interesting that these first to come to mind are not professional chefs, but caterers and teachers of the household cook. Child was not necessarily teaching `haute cuisine', she was teaching what has been named `la cuisine Bourgeoise' or the cooking of the housewife and, to some extent, the cooking of the bistro and brasserie, not the one or two or three star restaurant.

The table of contents follows a very familiar and very comfortable outline, with major chapters covering Soups, Sauces, Eggs, Entrees and Luncheon Dishes, Fish, Poultry, Meat, Vegetables, Cold Buffet, and Deserts and Cakes. The table of contents does not itemize every recipe, but it does break topics down so that one can come very close to a type of preparation you wish from the table of contents. One of the very attractive schemas used to organize recipes in this book is to take a general topic such as Roast Chicken and give not one, but many different variations on this basic method. Under Roast Chicken, for example, you see Spit-roasted Chicken, Roast Chicken Basted with Cream, Roast Chicken Steeped with Port Wine, Roast Squab Chickens with Chicken Liver Canapes, Casserole-roasted Chicken with Tarragon and Casserole-roasted Chicken with Bacon. Thus, the book is not only a tutorial of techniques, it is also a work of taxonomy, giving one a picture of the whole range of variations possible to a basic technique.

The book goes far beyond being a simple collection of recipes in many other ways without straying from the culinary material. Unlike books combining regional recipes with anecdotal memoirs, this book is all business. Heading the recipes is a wealth of general knowledge on cooking variables such as weights versus cooking time and conditions. Headnotes also include general techniques on, for example, how to truss a chicken (with drawings) and many deep observations on professional technique. The notes on roasting chicken instructing one to attend to all the senses in watching and listening to the cooking meat in order to obtain the very best results. This may have easily come from the pen of Wolfgang Puck or Mario Batali.

The individual recipe writing is detailed in the extreme, and recipes typically run to two to three times as long as you may see in `The Joy of Cooking' or `James Beard's American Cookery'. The recipes are also very `modular'. A single recipe may actually require the cooking of two or three component preparations. This is not an invention of Julia Child. I believe she has captured here an essential characteristic of French culinary tradition. The most common of these advance preparations is a stock. More complicated examples are to make a potato salad, a dish in itself, as a component to a Salade Nicoise. What Child may have originated, at least to the world of American cookbook writing, is the notion of a Master Recipe, where many different dishes are presented as variations on a basic preparation. This notion has been used and misused for decades.

This book has become so important in its field that it seems almost irreverent to question the quality of the recipes. I can only say that I have prepared several dishes from these pages, and have always produced a tasty dish and learned something new with each experience. While there are other excellent introductions to French Cooking such as Madeline Kamman's `The New Making of a Chef', one simply cannot go wrong by using this book as ones entree into cooking in general and French cooking in particular.

The more I read other cooking authorities' writing, the more I respect the work of Julia Child and company. Observations on technique that went right over my head two years ago are now revealed as signs of a deep insight into cooking technique.

As large as the book is, the material presented to Knopf in 1961 was actually much larger and the second volume of the book is largely material created for the original writing. To get a reasonably complete picture of French Cookery, do get both volumes at the same time.

A true classic with both simple and advanced techniques. A superb introduction for someone who is just beginning an interest in food. ... Read more

Isbn: 0394533992
Sales Rank: 245400
Subjects:  1. Cookery, French    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - French    5. Cooking / French   

French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France
Average Customer Review:
Paperback (01 October, 2000)
list price: $20.00 -- our price: $14.00
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Reviews (11)

For reference more than "reading"
Living in France, I am always making the acquaintance of cheeses I had never before known existed.I always scurry to find this book, and look up the tasty morcel I've just consumed.It's great for learning the basics about various cheeses -- and, as noted by other reviewers -- the photos are divine, but it's not the sort of book one takes into the bath to pore over for hours at a time.Put it on your shelf next to your dictionary and thesaurus; it's that useful!

A great reference
As mentioned in previous reviews, this book does a great job of referencing hundreds of cheeses from France, providing photographs, descriptions, and wine recommendations.In these areas, it does a fantastic job.I've learned a lot reading it and I can't wait to take it with me on my next trip to France.

I wish the book gave more guidance on the tastes of the different cheeses and how you might select them.For example, if I like Brie and wanted to try a different nice mellow soft cheese, what might be recommended?This book isn't organized to help answer questions like that.

Overall, an important book for anybody serious about cheese.

WOW
I collect field guides and what attracts me to some is the clever layout and design. This volume is in a class by itself. And the text was so informative that i could not put it dowm.
Should receive 6 stars out of 5. ... Read more

Isbn: 0789410702
Sales Rank: 21014
Subjects:  1. Cheese    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. Food Science    6. France    7. Handbooks & Manuals    8. Pictorial works    9. Regional & Ethnic - French    10. Specific Ingredients - Dairy    11. Varieties   

Parisian Home Cooking : Conversations, Recipes, And Tips From The Cooks And Food Merchants Of Paris
Average Customer Review:
Hardcover (02 June, 1999)
list price: $28.00 -- our price: $17.64
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Editorial Review

Picture for a moment a package of salmon steaks wrapped in plastic, labeled with a price sticker, and put out on display with the rest of the shrink-wrapped seafood in your neighborhood giant supermarket. Or for that matter, picture yourself racing through the supermarket, getting the food shopping over with as quickly and as sanely as possible. This is the opposite of Michael Roberts' Parisian Home Cooking, a cookbook as much about attitude as actual food.

Through artful recipes and engaging street photography, Roberts brings to life a culinary Paris found in private homes, a cuisine with a different sense of rhythm than anything American. Lunches are longer. Dinners are later. Shopping for the best ingredients imaginable is an interpersonal experience to be savored. "The charm of a French meal," Roberts writes, "is their insistence on quality ingredients and balanced flavor, in respecting those ingredients by not overcomplicating the cooking...."

To take this book to heart in an American city, Roberts suggests we "make marketing an adventure." To this end he finds himself making full use of ethnic markets and groceries, buying fish from Japanese markets, fresh poultry in Chinese markets, and so on. "The Indian grocery is where I buy chickpea flour for making socca, a Niçoise crepe.... Don't think that you need access to a French market or gourmet emporium to cook French food."

That said, prepare for the likes of Senegalese Salt Cod Fritters, Cream of Sorrel Soup, Escarole Salad with Mustard Vinaigrette, Green Beans and Morels, Scallops with Noodles and Basil, Turkey Cutlets with Sage and Lemon Butter, Braised Rabbit with Mustard and Calvados, Roasted Turnips with Sage, and Spiced Poached Peaches.

Roberts divides his book into the traditional courses of a French meal, starting with little things to nibble and encourage an appetite, and ending with dessert. Traveling the pages in between takes the casual visitor deep into the heart of Parisian markets, then back home to a small kitchen filled with the heart-healing aromas of a simple, divine meal, Parisian style. --Schuyler Ingle ... Read more

Reviews (15)

Not for beginners
First the positive:I agree with some of the other reviewers that the stories and descriptions of french food philosophy are worth reading.Also the fillet mignon in roquefort sauce IS divine and will stay in my repertoire.

However, I must admit wondering if some of the other glowing reviews have been written by the author's friends.I am a big fan of french food and a longtime cook, but I haven't been pleased with how many of the recipes I've tried turned out.Some of the flavors have been odd or the dishes watery.The author's recommendations on cooking times or temperatures were way off on most of the recipes I've tried and I can only imagine this being confusing for someone who's just starting to cook.

Unfortunately, I don't think Michael Roberts is doing for french cooking what Marcella Hazan did for italian.

A Wonderful Cookbook
I checked a copy of this book out of the library last summer and read it like a novel.In my attempt to live a little more simply and a little more French, this book was a timely find. I finally bought my own copy and am slowly but surely cooking my way through. I convinced two friends to buy the book and we're comparing notes as we cook through the book together.

I think besides the terrific recipes, one of the things that I enjoyed the most were the stories of Michael's friends and their cooking tips. We've taken one of the tips to heart...eating eggs for breakfast must mean that one is ill or in training. We have 'egg night' every Wednesday and my children love it!

Some of my favorite recipes include the salt cod with potato gratin, the beef filet with red wine and roquefort sauce, any of the roasted chicken recipes, and the very yummy roasted whole cauliflower. That said, everything that I've made has been delicious.

Happy cooking!

Perfect recipes every time!
I am very interested in french culture - in particular, the culture of food!I have other french cookbooks, but this one is by far the most used.Every single recipe I have cooked from this book has turned out beautifully.My family has especially enjoyed the scallop recipes and the bean soup recipe.I am very pleased with this book.I love the stories of french life and the pictures of the cooks in their kitchens.Hard to believe that so many treats could emerge from such tiny and bare kitchens.Bon appetit! ... Read more

Isbn: 0688138683
Subjects:  1. Cookery    2. Cookery, French    3. Cooking    4. Cooking / Wine    5. France    6. French cooking    7. Paris    8. Reference    9. Regional & Ethnic - French    10. Cooking / French   

Learn to Speak French 8.0
Average Customer Review:
CD-ROM
list price: $29.99
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Editorial Review

Learn to Speak French 8.0 accomplishes the goals of having you speak and understand the language, by use of its speech-recognition technology. As you progress through the lessons you get the opportunity to test your pronunciation against a meter that tracks from "tourist" to "native speaker."

The program includes short Quick Time films that are narrated in French with both the French and English text of the narrative available onscreen. (You can turn off either or both text versions.) A printed book provides additional practice for all the topics included on the four CDs: vocabulary, grammar, speech, and narratives at different levels.

Anyone over the age of 10 can use the software, and installation is easy. In addition, you can download additional lessons from The Learning Company Web site, where there's access to personal tutoring and study aids. The program can certainly get you started and make it possible for you to communicate in French--if you use both the program and the workbook diligently. --Robert Frankland ... Read more

Reviews (41)

Improves your pronunciation
This is a very professional tool to improve your languaje skills. I love to use the voice recognition feature and the accent assesment. It really helps you to speak clearly.

Lessons are very well designed and it covers everything: pronunciation, grammar, reading, listening, vocavulary etc..

It's an excelent tool :)

Version 8.1 Great Product--but software flaws with Win XP
My daughter (age 12, and fixated on all things French) has been trying to learn French through a variety of media--workbooks and audiotapes, Muzzy videos, textbooks, none very stimulating--so I bought this CD for her to try.

First, let me start with the software itself:it was real discouraging when I first installed the French 8.1 Deluxe edition--kept getting error messages about MicServer Pass (error 26).Had to shut down probably 30 times the first few hours of use.Finally determined that there seemed to be some kind of conflict with other programs/graphics on my system--primarily a Japanese Hello Kitty screen saver installed.ALSO, I learned that you just can't click that mouse as fast as you'd like in the Play/Record mode, because if you click faster than, say, a 5 sec increment, the system freezes.I assume it's because the program just isn't developed enough to handle incoming audio recognition and cursor commands while simulataneously processing video/graphics/data transmission.Well, what do you expect, it didn't cost that much to begin with.So I have learned to slow my mouse clicking down a bit.In addition, I highly recommend you run AdAware, Spybot, and some kind of Utilities Clean-up/Fix program before installing this--and do what the installation instructions suggest, END all other programs running in the background.Finally, I would say that the less processes you have running while you are using this feature, the better!

About the program itself:I learned French in middle school, as well as 1 semester in college.(I also have a total of 3 years high school/college Spanish experience).So, based upon my knowledge of foreign languages, and the varieties of media I have used--the classroom, workbooks, textbooks, videos--I would say this software is the most entertaining method of learning a language.My daughter, who has NO foreign language experience,says this system of language learning works best for her, thus far.

This program--although not labeled so, take my word for it--is designed for conversational French.The strengths in this program are the French speakers and their pronounciation. Their phrases are short and to the point.In the beginning, the phrases are everyday phrases and the key to learning them is saying them over and over again; basically, MIMICRY [the accompanying 184-page reference book is just a written form of all the narrative you hear on the software, it is NOT a workbook or dictionary].I told my daughter DO NOT RUSH through this, stick with the same lesson for at least a week.There are optional grammar notes for those interested or for those (like me) who never paid much attention to grammar exercises in school, but they are not the key to learning.After all, you don't see young children reading grammar books and they can speak quite well.

The voice recognition feature is not entirely accurate (I said ba-ba-ba-ba into the mic once and it gave me an excellent rating!) but it provides enough feedback so my daughter feels like she is making progress, mainly by copying the French speakers. It trains the ear to recognize French sounds.

As you go on in this program, you can pace yourself when things get a bit more challenging.Some of the phrases don't have much to do with everyday life, but they tend to teach the repetition/variation of common phrases over and over again, so it builds on the foundation. Using the program myself, I can determine where I am rusty.Also, I see my daughter decide (by herself and by the automatic scoring) where she needs to go back and review.The interactive functions--visual, written and verbal--really help reinforce what you've learned.

I would think that if one continued with the entire program and put as much effort into it as in a class--say, at least 1/2 hour a day up to 1 hour a day on weekends--then, by the end of the CD course one would be quite confident and fairly proficient at speaking and understanding spoken French, or the written level used by a daily newspaper in France.

Doesn't work with Windows NT or 2000!
purchased this to spruce up my pronunciation but found that this version doesn't work with Windows 2000; however, I've now ordered version 8.1 which, supposedly, does work on my platform and will write another review after I've received and tried it. ... Read more

Asin: B00001SHL1
Subjects:  1. Computer software (programs)    2. Education (Educational)    3. Reference    4. Foreign Languages (Language)    5. French    6. Learn learning   

501 French Verbs: Fully Conjugated in All the Tenses in a New Easy-To-Learn Format Alphabetically Arranged
Average Customer Review:
Paperback (01 January, 1996)
list price: $14.95
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Editorial Review

What you see is what you get when it comes to this popularseries of foreign-language grammar titles, and here what you get is501 French Verbs, fully conjugated in every tense the Frenchlanguage has to offer. (That would be 28, in case you're counting.)You'll also find verb drills and tests as well as definitions ofimportant grammatical terms, an index of irregular verb forms, lists ofvernacular expressions and idioms, and much more. If you can't find theverb you're looking for in the 501 "model" verbs, authorChristopher Kendris provides an index of 1,000 additional verbs thatare conjugated in the same way as one of the 501. A lifesaver foranyone who does much writing in French, 501 French Verbs is anabsolutely essential reference for every serious student of thelanguage. ... Read more

Reviews (42)

A Must-Have for All Levels!
There isn't much I can say that has not already been said about this book.Hands down, it's excellent!I have a BA in French, and I would not have made it through school without it.

When I left France after studying there in college, my host mom bought my copy from me for her kids, ages 9 and 12 (at the time).She said that they did not have a verb book as comprehensive as 501 French Verbs--not even the Becherelle verb book that was used by children in France.

I am currently taking a refresher course in advanced French grammar, and 501 French Verbs is helping me through some very painful verb drills.

Indispensable Quick Tool to Further Your French Skills
As an adult studying French, I find this nicely sized trade style paperback indispensable for its sheer simplicity.Verb are listed alphabetically and lookup is easily fascilitated with the appearance of the verb on the left or right upper corners respectively.A page is devoted to each verb, with all of the tenses conviently arranged for reading ease.On the bottom of the page, the author cites some sentence and idiomatic sentence examples as well as a small list of verbs that take on similiar properties.The back of the book is devoted to an English-French and French-English Glossary list as well as idiomatic usage of the verbs and specific situation topics like "talking about the weather" or "buying a train ticket".

My one complaint about this series is the lack of English translation especially for tricky verbs like savoir, pouvoir, vouloir and devoir which when conjugated in the different tenses take on different meanings in English.More explanation should be devoted to these verbs, perhaps in the form of further examples.I think it would suffice if English translations of the all tenses of the verbs were simply listed next to their French counterparts.The author does discuss each of the tenses at length in the front part of the book, but for quick look-up purposes, this does not work well.

Still excellent although check the alternatives too
French is one of the world's great languages, but it would be even greater if it weren't spoken by the French. :-) (Sorry about that, but I couldn't resist).

On a more serious note, this is one of the venerable 501 Verbs books that have become a staple of many students of foreign language. These are great books, and the layout of the tables is the easiest on the eye of all the verb books out there that I've seen.

That having been said, I have a preference for the 2000 Essential French Verbs volume over this one, although I don't like the layout and the design as much. The font is a little too small, for one thing, and the tables just aren't as aesthetic-looking as the 501 book.

However, one major advantage the 2000 Verbs book has is the long section after the verb tables discussing the grammar and usage for dozens of French verbs in much more detail than can be done on the verb table pages. Many more example sentences and of usage are included, along with practice exercises that are helpful too. The 501 Verbs books also contain several example sentences at the bottom of each page, but the 2000 Essential French Verbs book has many more.

The way the book works is that there are only tables for about 250 French verbs, but in the back is an index of 2000 French verbs keyed to the correct page for that verb pattern, and you just turn to that. That also saves paper and makes the book less thick and unwieldy than the 501 book although it actually is useful for many more verbs.

One thing the 501 book has, however, is a pretty good section on idiomatic uses of French verbs, and dozens of examples of sample conversations similar to the Berlitz models of using simulated conversations in practical situations.

So the 501 French Verbs book is still a great volume, however, although I could possibly do without the use of color over the earlier edition since I'm not sure it's not more of a distraction than a help, but it's okay. But I recommend checking out the 2000 Essential French Verbs book also because of its features, in case you find you prefer that. ... Read more

Isbn: 0812092813
Subjects:  1. Foreign Language - Dictionaries / Phrase Books    2. French    3. French language    4. Language    5. Language Arts & Disciplines    6. Study & Teaching    7. Tables    8. Verb   

C'est L'amour: Romantic French Classics
Average Customer Review:
Audio CD (02 July, 1996)
list price: $11.98 -- our price: $10.99
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Reviews (13)

c'est l'amour
I love it, I love it , I love it !!
It's one of the most romantic and relaxing cd I've ever bought
and there's not one song that you would like to skip here - it only gets better and better. My hat off to the person who put
this collection together- I will be listening to it forever..
A. Daniels, Iceland

A French Collection
I purchased this CD with another CD that was strictly French Accordian music.This CD contains many French classics, but it won't remind you "street music" you actually hear in Paris.I would recommend to anyone who enjoys classic music, especially when it's French.

C'est Lamour!
I love this CD because it reminds me of the songs my mother used to play on our old record player in the 50's, a bygone era, when the mention of French movies brought visions of Leslie Caron, Audrey Hephern and Maurice Chevalier to mind(and not Gerard Depardieu).Because of those songs, I became a French major in high school and college and consequently a French teacher. What would make the album better is a native French speaker singing the lyrics. Andre Toffel taught me many French phrases and turned me on to foreign language through those lyrics, so feel free to write me if you know of any CD containing the lyrics to such classics as La Seine, C'est Si Bon, Les Pauvres Gen de Paris... ... Read more

Asin: B000002WXU
Sales Rank: 5619
Subjects:  1. France    2. Int'l & World Music    3. Pop   

Bach: The Six French Suites
Average Customer Review:
Audio CD (10 August, 1993)
list price: $33.98 -- our price: $33.98
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Reviews (5)

Andras vs. Andrei
The reason I brought this CD is mainly for my comparison with the Andrei Gavrilov on the French suite no. 5.My conclusion is: In many ways, I think Schiff seems to be trying very hard to make the piano sounds like harpsichord while playing all those baroque music. In a big contrast, Gavrilov has totally captured the very nature of piano and played the no. 5 suite so beautifully!!

Schiff not quite his best, but nevertheless most enjoyable
I must admit that despite admiring most of Schiff's version(s) of J.S. Bach's works, I don't think that he has most of these pieces as highly refined / polished as some of his other pieces.Nevertheless, despite being slightly off his peak doesn't mean that he's any less than Gould; in fact, the amount of thought put into his playing (including embellishments!) is considerably more intelligent than Gould's.This recording merits the full 5 stars, but not the special 6 stars that Schiff so obviously deserves with some of his other recordings of other works.

NOT SCHIFF'S STRONG SUIT, THESE SIXFRENCH "SWEETS" OF BACH
Back in 1993 when Mr. Schiff's rather rapid renditions of these wonderful pieces was released, the only other complete piano version on CD was by---dare I say it?--- our friend, Mr. Gould (of the Glenn clan). Havingalready owned Mr. G's "performances" on vinyl, and havingdiscarded same, it appeared Schiff's double-CD set was the solealternative, if I was to go the full-priced route. Much review-reading andthinking would have to take place before I coughed up the big bucks forthese London discs, that was for sure.

Meanwhile, I had kept my Philipsvinyls of Ingrid Haebler's excellent traversal of The French Suites, whichI still have, with the hopes that eventually they would be re-issued on thePhilips "Duo" series. (No luck to date.)

So, after muckingabout, I conceded and bought the Schiff, which I also still own--- why, Idon't know. Frankly, I can't comprehend what all the fuss is about relativeto Schiff's Bach interpretations. From everything I've read (and especiallythe PENQUIN GUIDE, bending over backwards with the kudos), it seems as ifthe man can do no wrong. And, so, I must seem like one contrary individualto differ absolutely from the consensus, but I will.

From the openingAllemande of Suite #1, I was immediately disappointed, and my consternationand pixillation grew as I listened to the Sarabande of Suite #3 straightthrough to the Gigue of Suite #6. Why, I griped, was Schiff in such a BIGhurry to get through these glorious pieces? I had a mental image of thepianist chaffing at the bit--- and the gunshot rings out---and "he'sOFF AND RUNNING! " Where to?

Unlike Haebler's fine, searchingperformances, with a majority of the Suites' pieces taken a good twominutes slower and, in the Sarabandes, sometimes three minutes, Schiffhomogenizes this music to the point where you simply cannot distinctlyseparate one movement from another, except, of course, by doing us a favorand slowing down a tad for a Sarabande, maybe.

What a fundamentallyludicrous way to play Bach! This isn't a rendition of six individualsuites... it's 82 minutes of one LARGE "French Suite," period.Schiff doesn't penetrate, doesn't differentiate. No, not at all. The lightand dark hues inherent in this music he rides roughshod over completely. Hecontents himself with merely skittering around the keyboard, mostly, andbecause of this there is a "sameness" about every movement thatborders on absolutely incredible tediousness. Under Schiff's fingers, Bachcannot "breathe." The pianist, in a whirlwind, allows no real ebband flow, no real give and take. Emotion and depth just seem to elude himcompletely! It's a "rush job," a disservice to Bach and theFrench Suites, and the kind of pianism that stereotypifies what people of anon-classical bent think Bach's music is: monotonous. (One simply needlisten to Wolfgang Rubsam's performances of Bach's English Suites [onNaxos] to realize just how Bach CAN sound.)

At any rate, Schiff continuesdroning on with his renditions of the French Overture in Bm and the ItalianConcerto in F, both also included on the 2nd CD of the set. Now,ordinarily, I would rejoice at the inclusion of these exceptional works.Unfortunately, not in this case, no. I'm overcome, all right, by Schiff'stedious, monochromatically hectic, superficial pianism.

To add insult toinjury, the London sound image is typically ambient and adds yet anotherannoying element into the mix.

There's more here than Mr. Schiff wouldlead us to believe. Much, much more. ... Read more

Asin: B0000041ZG
Sales Rank: 105199
Subjects:  1. Classical    2. Keyboard   

Le Creuset 5-1/2 Quart Round French Oven, Blue
Average Customer Review:
Kitchen
list price: $250.00 -- our price: $129.98
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Editorial Review

This 5-1/2-quart French oven by Le Creuset is a remarkably forgiving pan. If you just happen to forget you're sautéing onions for a soup while you answer the telephone, there's no need to worry--the onions won't burn. Enameled cast iron has been recognized as one of the best materials available for cookware because it retains heat and promotes gentle, even cooking at low heat ensuring that the best flavor is brought out from the ingredients. It's perfect for use on any heat source--gas, electric, radiant, ceramic, halogen, induction, or solid fuel. There's also a tight-fitting, enameled cast-iron lid that helps seal in heat and flavor. Food will be kept hot as you bring it to the table for serving. And you will certainly want to serve out of this beautiful piece--the deep color and shiny finish will brighten any table setting. --Jane DePaolo ... Read more

Features

• Lifetime warranty
• Handmade enameled cast-iron construction; works with all cooking surfaces
• Dishwasher-safe
• Allows you to bake, broil, braise, saute, marinate, refrigerate, and freeze
• Food will not react with porcelain enamel surface

Reviews (38)

The perfect size
This oven is the perfect size for most people. I cook a great deal from the Cook's Illustrated Soups and Stews book and have found nothing except stock that I cannot make in this oven. Everything just fits in for an even, controlled cooking process.

This pot also fits nicely on one burner. This means after you get your food going you can slide it to the back burner to simmer leaving all your other burners open for other work. This is a great contrast to Le Creuset's larger pans, especially the 7-1/2 quart soup pot that winds up taking three of your four burners out of action. The pan also fits nicely on a refrigerator shelf, letting you cook a day in advance and then easily reheat when you are ready.

You already know from the other reviews how well this pot does pot roast, chicken, etc; as well as how easily it cleans up. Le Creuset is expensive but this pot is well worth the price. It is the Dutch Oven you will use for a lifetime.

Serious Cookware
Le Creuset has a line of cookware for serious cooks. I've had my dutch oven for 18 years and still use it at least 3 times a week. It is superb for slow cooking: braising, simmering and oven baking. It's easy to clean and still looks lovely after all these years.

I use it for cooking tough cuts of meats. I braise them on top of the stove, then cover the dutch oven and slow cook it for hours. The results are outstanding everytime.

It's very heavy, which is why it is so successful in sealing in juices. I considered buying the whole line, but quickly realised that only key pieces, like this dutch oven are really needed.

Is it worth the price? Yes... for anyone who enjoys old fashioned braising and stewing, this is the one piece I recommend you buy.

5 Stars for the first 5 years of heavy use only
When I was ready to lay down the $500.00 I had saved to purchase cookware that would last a life time; I researched heavily and decided on Le Creuset.$500.00 is a lot of money and I was more than willing to sacrifice it after I saw that this stuff had a life time warranty.Well 5 years later I am able to use only 4 pieces out of the 6 piece set that I purchased.I'm guessing from heavy use, as I thought it so wonderful, easy to clean etc..., the porcelain lining has begun to chip severly.I mean at least 70% of the surface is flaking off on the bottom of the pots.The flaking occurred suddenly when I was cooking and the pieces got in the food.
I attempted to resolve this under the life time warranty but got the complete run around. If I could get the enamel off I'm sure I'd have some great cast iron pots. ... Read more

Asin: B00004SBH5
Subjects:  1. Cookware    2. Dutch Ovens    3. (French Ovens)    4. (Cook Ware)    5. (Lecreuset)    6. (Le Cruset)    7. (Le Crueset)   

BonJour 1003-42 Monet 3-Cup French Press, Black
Average Customer Review:
Kitchen
list price: $30.00 -- our price: $19.99
(price subject to change: see help)
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Editorial Review

The vivid hues of the Monet French press will brighten up your morning toast or after-dinner coffee in vivid style. A gleaming dome caps the traditional stainless-steel frame, and the colored handle and knob provide accent. Simply add your favorite coffee (using the handy, color-coordinated measuring scoop included), pour boiling water over, and let sit for a few minutes. Pressing the plunger with its fine mesh screen presses the grounds to the bottom, leaving rich, robust coffee ready to serve. Though pieces are top-shelf dishwasher-safe, hand washing is recommended. If you sometimes brew coffee for a crowd, consider also getting an 8- or 12-cup press. --Cynthia Nims ... Read more

Features

• Measuring scoop included
• Makes 1 mug of coffee
• Stainless-steel frame and lid with plastic handle and knob
• Stainless-steel filter, rod, and screen
• Easy-pour spout, easy-grip handle

Reviews (1)

I am in tea heaven
I use my coffee press for loose tea and I love it.I make tea with this press at least once a day.It is also great for coffee and is nice to have on hand for when my father visits and wants his one cup.When I buy my coffee I tell the coffee expert at my local market that it is for a french press so that he will give me a coarse grind.But the tea is where this product really shines.It has a strainer at the pouring lip so that I'm drinking tea and not spitting leaves.It brews the perfect mug in less than 5 minutes and because it is clear glass I can easily moniter how dark my tea will be.I have been using my press for nearly 5 months now and will be ordering more for when I entertain.Hand washing is very easy and the used leaves go easily down the garbage desposil. ... Read more

Asin: B00004R8Y4
Subjects:  1. Coffee Press    2. French Press    3. French Presses    4. Coffee Presses   

Chicago Metallic Professional Non-Stick Perforated French Bread Pan
Average Customer Review:
Kitchen
list price: $19.95 -- our price: $19.99
(price subject to change: see help)
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Editorial Review

Having trouble getting French bread to look and taste like the local baker's? This professional perforated French bread pan is the answer. With two 16-by-4-inch curved holders, it's ideal for making two loaves of French bread. The perforations in the curved holders promote a crisp crust and even browning by allowing the oven's heat to reach the bread directly. Heavy-gauge steel and a Silverstone nonstick surface deliver a quick release and easy cleanup. --Jane DePaolo ... Read more

Features

• Essential for making French bread
• Heavy-gauge steel construction
• Nonstick surface
• Hand washing recommended
• 25-year warranty

Reviews (6)

Non-stick? hahahahahhahaha
well just made two loaves of french bread in the supposed
non stick pan.forget it.had to pry the loaves off the pan with a butterknife.the dough, admittedly was sticky but hey.

on the good side.the bread i salvaged did have a nicely baked crust(the side that is on the perforations.)
i guess ill have to line the pan with parchment next time but then that defeats the crustiness of the perforations

Dough comes through the holes
This pan works great for firmer bread dough but don't try it with soft sourdough without first lining it with parchment paper. I tried it twice and both times it oozed through the tiny holes while rising and then firmly baked to the pan. I had a devil of a time chipping the bread loose after it was baked. It did make a great crust and it kept its shape, but the bread was torn on the bottom from sticking.

just what i wantd
THIS PAN WAS JUST WHAT THE DOCTOR ORDERED IT MAKES OUTSTANDING BREAD. THAT DOESN'T SPREAD ALL OVER THE COOKIE SHEETS I WAS USING. NO TROUBLE WITH CLEAN UP ... Read more

Asin: B00004R91I
Subjects:  1. Baguette Pans    2. Bread Pans    3. Baking    4. Bakeware    5. (Bake Ware)   

Matfer Mandoline 2000S
Average Customer Review:
Kitchen
list price: $159.00
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Editorial Review

This French-made mandoline solves two problems posed by stainless-steel mandolines: weight and complexity. Matfer trims weight by mounting stainless-steel blades and plates on a durable fiberglass frame. Thoughtful design banishes operating complexity. (An instructional video answers remaining questions.) Like other professional-grade mandolines, this one allow you to make an array of amazing dishes, as it uniformly slices, juliennes, and crinkle- and waffle-cuts fruits and vegetables. The sizable mandoline--15-1/2 by 5-1/4 inches--sets up at a ski-slope angle on folding legs and stays put on rubber feet. The slicing blade has both a serrated and a straight edge, and adjusting from one to the other is uncomplicated. A knob adjusts the guide plate to the desired cutting thickness, and a gauge displays the setting in inches and millimeters. Three julienne blades of varying widths (1/8, 3/16, and 3/8 of an inch) snap easily into place for creating foods such as french fries. The safety guard's teeth grip food for pushing over blades without imperiling fingers. --Fred Brack ... Read more

Features

• Thanks to its outstanding cutting edge and its slanted blade, the Mandoline 2000S guaranties perfect slicing.
• Dishwasher safe.
• The straight edge of the slicing blade is ideal for slicing a variety of foods from carrots and cabbage to lemons
• Virtually indestructible

Reviews (29)

Should be called the finger shredder
Be very very careful when using this thing -- I was and still ended up with 8 stitches holding one of my knuckles on.The pusher (which I was using at the time) can move around on you so watch out!!My mandoline went in the garbage promptly and I'm back to using a food processor.

Besides, I never could get the julienne blades to work properly as they did not fit correctly into the slicer.Bad design plus bad workmanship.

Design 5, Operation 2-
I, too, have used one of those cheap plastic mandolines (along with Cuisinart and a good chef's knife) for years.Although I really like using my cheapy model, it's rather light and not so steady.This looked like a good design.The various reviews made it sound quite sharp (as it should be.)
When received, the design is fine, the weight is good. The adjustment isnt that hard to figure out (if you've used a mandoline before, or other carpentry equipment. If not, you might be totally confused.)Mushrooms and other vegetables are reasonably sliced.But, even for these, I was rather taken aback at the difficulty at the end of the slice. (Rather, it would TEAR, not cut.)Trying this on anything less firm was an absolute DISASTER.
Clearly, not worth the money.Get the El Cheapo, or get a Real Mandoline.

Mixed review
My respect for professional grade products prompted me to purchase this mandolin. The sale price of $79, when I ordered it a few weeks ago, also helped.But I wish I had read a few more reviews before buying.

It is well made, has a very rigid frame, a large working area and blades that are quite sharp.All except for the waffle blade, which is a big waste.This wavy, pressed steel blade, which is only slightly sharper than the average butter knife, requires real effort and patience to cut decent waffle slices.Hardly professional results on my sweet potatoes.

After a few uses I read more of the negative reviews and concur with other users about often getting julienne veggie pieces that need hand separation and finding the guard/pusher tool is not the greatest (I very CAREFULLY use it without it).

Having said all that, the Matfer mandolin, built to last a lifetime in a home kitchen, is a good value at the current price (dropping fast - now just $59). The big price reduction from its $195 list price must mean this design is being discontinued. Unless a new design proves worthy of the "Professional" moniker by being both well made AND easy to use, I would consider the cheaper V-cutting Zyliss mandolin next time. ... Read more

Asin: B00004SZ6O
Subjects:  1. Slicers   

Riedel Vinum Bordeaux Wine Glasses, Set of 6
Average Customer Review:
Kitchen
list price: $149.00 -- our price: $104.99
(price subject to change: see help)
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Editorial Review

Austria's Riedel is the world's premier manufacturer of wine glasses. Made of 24-percent lead crystal, the Vinum series of glasses are the first machine-made wine glasses to be developed uniquely for each type of wine. Since their introduction in 1986, these wine glasses have had a large influence on the wine culture.

The glasses in this set of six were specifically shaped to highlight the fruit in young, full-bodied red wines with high levels of tannin, such as Bordeaux, Cabernet Franc, Cabernet Sauvignon, Merlot, Rioja, and Tempranillo. The mouths of the Bordeaux glasses draw wine to the areas of the tongue that perceive sweetness, emphasizing the fruit and mellowing the acidity. The large bowls provide room for the wine's rich bouquet to unfold. Each glass stands 8-7/8 inches high and holds 21-1/2 ounces of wine. --Cristina Vaamonde ... Read more

Features

• 8-7/8 inches tall; capacity of 21-1/2 ounces
• Six glasses for young, full-bodied red wines
• Glass design enhances taste of wines such as Bordeaux, Cabernet Sauvignon, Merlot, Rioja
• Machine-made, 24-percent lead crystal
• Made in Austria by world's premier wine glass maker

Reviews (29)

Make a Noticeable Difference
I purchased these as a Christmas present for my husband because he has become interested in learning about wine and because both he and the glasses were made in Austria. They arrived undamaged and were well packaged. I read in a review that there have been problems with breakage and inadequate packaging. Hopefully, Amazon has corrected this problem.
The glasses are beautiful and HUGE. I don't know a lot about wine and I overfilled them the first time we used them. I learned you should only pour in about the same amount a normal size glass would hold. Each glass could hold a third of a bottle though! The size, my husband tells me, is part of the design to enhance the characteristics of the wine. The large bowl increases the surface area exposed to air in order to improve aeration and the tall sides act to concentrate the scent and direct it toward your nose. I poured some of the wine in one of our old glasses for comparison and there was a big difference in the scent of the wine. In the Riedel glass I noticed the scent the moment I lifted the glass to my face and in our old glass I barely detected any scent at all. The wine tasted much smoother to me from the Riedel glass. Since the senses of smell and taste are closely linked I think that alone makes a big difference when using these glasses. I have also read that the Riedel glasses are designed to direct the wine toward specific areas of your mouth so that makes a difference as well.
I am a little concerned about breakage. We aren't the most gentle on glassware ourselves and I don't think we have ever had people over without at least one glass of wine getting knocked over. The glasses are very tall and the stems and sides are made of thin glass. I doubt they will survive getting knocked over but we will see. In the meantime they do make a lovely presentation on the table.

Enhances the wine drinking experience
I was at first skeptical of how an expensive wine glass would enhance one's experience of enjoying a nice wine.These glasses are perfectly balanced, they make lifting a filled glass effortless.These Bordeaux glasses can be used for many different types of red wines, so don't feel locked in with using these for a Bordeaux only.

These glasses are a beauty to look at, and simply look stunning on a table set with a few candles.While not the least expensive of the finer wine glasses, these are a pleasure to hold, and look wonderful in candlelight.I would highly recommend these glasses if you want to enjoy your everyday wine experience.

The feel is right
I tried so many different kinds of Bordeaux wine glasses throughout last 10 years and Vinum series have the best price / quality / feeling right combination.
Sommeliers series are superior products but only good for those vintage wines, I don't feel HUGE differences when I poured some so-so vintages (94, 98 and 99) Grand Cru Classe into it. Also, I don't like to use it to treat those people whom have no idea what they are holding at their hands, after all I'm not rich and it's a $60+ wine glass.
Spieqelau is good too but when I hold both I feel Riedel is more balancing overall,,,
Vinum series are the glasses you can share it with your family and friends without worry much about the breakage, I highly recommend it to anyone who is serious about drinking wines. ... Read more

Asin: B00004SZ7G
Subjects:  1. (Bar Ware)    2. Glassware    3. (Glass Ware)    4. Bartending    5. Wine Glasses    6. Red Wine    7. Wine    8. Stemware    9. Glasses    10. (Stem Ware)    11. Barware