Lee P. (copiousreader) reviewed on
When Ken [author] was fifteen years old, in an ultimate stroke of good fortune, his family moved to France to live in a tiny fishing village on Lake Geneva. While French public school and French girls occupied most of his time, he did have a chance to develop an interest in another French enthusiasm - French food.
By 1976, at the age of 21, Ken was already an acclaimed master of French cooking having reached the lofty position of head chef at La Guillotine in Los Angeles. This book is filled with 145 of his favorite recipes.
From soups, salads, appetizers, fish, meats, poultry and game, pasta to desserts, I have enjoyed these recipes.
By 1976, at the age of 21, Ken was already an acclaimed master of French cooking having reached the lofty position of head chef at La Guillotine in Los Angeles. This book is filled with 145 of his favorite recipes.
From soups, salads, appetizers, fish, meats, poultry and game, pasta to desserts, I have enjoyed these recipes.
