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Nicolas Freeling, best known for producing some of the finest of modern crime fiction, began his working life as an apprentice cook in a large French hotel, and continued cooking professionally for many years. Here, reprinted in a single volume, are the two books of gastronomical memoir drawn from those experiences. Each is a fortuitous blend of the culinary and the literary, and includes such recipes as cinnamon lamb stew and bouillabaisse, embedded in entertaining text. Funny, wise, full of inspiration and delight, The Kitchen Book and The Cook Book will find a place close to every cook's hearth and heart.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Ken Vegas
reviewed The Kitchen Book and the Cook Book on July 25, 2012
The Kitchen Book and the Cook Book
I absolutely loved "The Kitchen Book", but found "The Cook Book" a bit more of a ramble.
Freeling's turn of phrase is sharp and pithy as he describes his early career working in kitchens; "he was quartering boiled potatoes with of all things a long ham knife" (p.92, KB). What a wonderful picture?! One feels that there is much wisdom within the pages of The Kitchen Book. And much give and take; "All cooks like to show off virtuosity, and restaurants encourage them since it is good publicity. The horrors begin to creep in when all this art forgets about the nose and only clamours for the eye's attention." No change from today, then. This is definitely a book which every catering student would benefit from reading; and be thankful for their training in an educational establishment prior to their final knocking into shape in a restaurant or hotel kitchen.
The Cook Book is quite different. Freeling muses on the practice of cooking dishes. Unsurprisingly this acts to remind the reader that many (but not all) culinary tastes and methods have radically changed over the last forty years; though he writes so interestingly (even bringing in the legends of King Arthur) that his reader is more than happy to both wallow in nostalgia …. and wonder if some present day 'improvements' actually are?
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