Cookbooks are legion, but rare are the works where we bring together recipes from the best bakeries, pastries, charcuterie, confectionery, fishmongers, etc. Fortunately, Revenues and transmissionsrecently launched on our side of the Atlantic, brings together recipes from the best workers in France in areas that all make your mouth water.
The work now available in Quebec is in fact the fifth in a series which honors the best of the table professions, in France (and elsewhere), but not only; We are also presented, in passing, with the work of potters, ceramists, or even marqueters, among other examples. Enough to prove that you can reach the top of your art, regardless of the art in question.
But the beautiful book is first and foremost a cookbook; It is impossible, moreover, not to salute the quality of this publication, whether it is the clarity of the recipes, the detail of the photos (each recipe is entitled to its own shot of the final result), or even a seemingly trivial detail, but which is essential: once a recipe has been chosen, the book can remain open. So that you can, of course, follow said recipe while you have both hands in the ingredients.
We will also appreciate the fact that certain recipes can be followed step by step, in video format, by using our phone to scan a QR code. Strange, though, that this isn’t offered with all recipes. Especially since some of them require more advanced knowledge in cooking, if only to understand the terms used and the actions taken to achieve the final result.
We might also have liked certain units of measurement to be converted to imperial units. Still works for weight, or volume of liquids, but oven temperature requires an additional step. Nothing a conversation (or a dedicated website) couldn’t fix, but still, for a book sold in Quebec and throughout North America, it seemed logical. Especially since the entire work is published in French and English.
A very well produced work, a work which makes you want to indulge in the sophistication of French gastronomy, Revenues and transmissions is a book that will encourage amateur cooks to immerse themselves in the world of more refined cuisine… and enthusiasts to perfect their skills.
