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Dubrulle, Pierre.

Regina, Centax of Canada, 1986. 204pp, paper, $16.95, ISBN 0-919845-38-X. Distributed by Methuen Publications. CIP

Grades 11 and up
Reviewed by Bessie Condos Egan

Volume 16 Number 2
1988 March

Dubrulle, well-known chef and founder of the Pierre Dubrulle Culinary School in Vancouver, has created an attractive cookbook in which he has adapted his classical French culinary training to the unique tastes and demands of the North American market.

The dedication in the book reads, "For those who think taste." This is apparent from the varied selection of gourmet fare. Recipes include reflections of the cuisines of France, North America, and North Africa and are arranged in sixteen categories (e.g. seafood, soups, soufflé’s). Sixteen colour photographs emphasize the importance of artistic food presentation, while the recipes, which include metric equivalents, are clearly written and are aimed at the novice as well as the more seasoned chef.

The following information is also included: a list of kitchen equipment, a glossary of cooking terms, lists of herbs and spices and how they are used, list of wines, menu suggestions, a list of French food terms, a chart that shows the correct order of an eight-course dinner, and two indexes (one French and one English).

Anyone seeking a practical and delectable approach to French cuisine will find it in this attractive, spiral-bound cookbook. This title is highly recommended for public library collections.

Bessie Condos Egan, Winnipeg Public Library, Winnipeg, Man.
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