• Eat Your Books

  See Lisa Is Cooking's take on Frizzy halibut on eggplant couscous, Eggplant salmon and Braised carrots with carrot-top sauce from this book.

• BonnieontheBlock on July 09, 2013

  I love Michel Richard's work, especially his playfulness with American ingredients in high French style and his attention to technique. I have made many recipes in this book and his others, often using them as a foundation for new ideas. At the moment I am experimenting with the corn recipes, making a corncake with caramelized onion instead of crab. I wanted to do a cheese crisp on top and experimented with the cheese chip from the onion soup recipe, which is thinly sliced gruyere baked on a Silpat at 250 for 15 minutes. The result was a rather flaccid piece of baked cheese, which I wasn't expecting and which didn't fit the "chip" in the title. If you do the cheese at 350 for fifteen minutes, the result is much more chip-like. Does anybody have experience with this recipe? A couple of other Richard recipes I have made also testing issues, but many are spot on, his techniques are peerless and the ideas and the direction he is going in are exciting.

• emmo42 on August 29, 2010

  So far I've only made one dish (and one other component) from this book, but I'm already a huge fan. You can see my posts here:http://emilysculinaryadventures.blogspot.com/2010/08/sunday-cookbook-adventures-ridiculously.htmlhttp://emilysculinaryadventures.blogspot.com/2010/08/sunday-cookbook-adventures-wafer-thin.html

• robinorig on February 05, 2010

  Gorgeous Book!

Notes about Recipes in this book

• Corn nugget crab cakes

  • bgood on December 17, 2011

    A lot of work but a very special result. Tastes a lot of crab

• Glazed and glistening haricots vert

  • bgood on March 12, 2011

    Nice looking but not outstanding

• Scallops with celery root cream

  • Lee on March 14, 2014

    This is very nice and quickly put together, with a simple ingredient list.

• Salmon, curry, and crunchy bread salad

  • sosayi on October 28, 2017

    While it seems to be an odd combination of ingredients, this was one of the best bread salads I've ever had. Toasted country style bread tossed with chopped cucumber, tomato, shallots, macadamia nuts, olives, red wine vinegar, olive oil, and tabasco and then topped with a curry marinated Salmon. Slight changes: castelvetrano olives subbed for pincholine, toasted macadamia nuts (vs. not toasted), unpeeled tomatoes (vs. blanched/peeled), shallot subbed for red onion, and broiled salmon vs. grilled. I'll definitely be making this again.

• Lamburger

  • Acarroll on July 27, 2022

    This was fine but somehow the burgers were incredibly fatty. I couldn't finish mine.

• Lamb "melon"

  • bgood on March 13, 2011

    I didn't believe the cooking times but I think they were pretty accurate for a nice pink finish. Pan sauce is very nice. Goes well with Citronelle Salsa

• Happy kid pudding

  • twoyolks on December 13, 2013

    Very simple to make with good chocolate flavor. I added a pinch of salt to the recipe.

• Hamburger buns

  • twoyolks on February 08, 2021

    Nice flavor for the buns but the crust was a bit crisper than I'd like for a hamburger bun. The first rise went very quickly for me but the second rise took almost twice as long as specified in the recipe.