Len Deighton BASIC FRENCH COOKERY COURSE Revised Edition
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Len Deighton BASIC FRENCH COOKERY COURSE Revised Edition
Revised edition, first print hardback of BASIC FRENCH COOKERY COURSE, by Len Deighton and published by Century/ Random Century Group, London, in 1990.The book is in very good condition (Clean blue cloth boards with gilt lettering on spine and gilt decoration with Deighton's gilt signature on front board), with minor wear to the pictorial dust jacket which is not price clipped (light creasing to the edges). Internally, the pages are clean and tight and there are no tears and no inscriptions.
Len (Leonard Cyril) Deighton, the master of the modern spy thriller, was born in London in 1929. He attended the Royal College of Art and served in the Royal Air Force. He married Shirley Thompson in 1960. Deighton has varied work experience. Among other things, he has been an art student, railroad worker, pastry cook, waiter, photographer, and a teacher. Deighton's first of more than a dozen bestsellers. His writing career began with The Ipcress File - appeared in 1962 - which was a spectacular success and was made into a classic film starring Michael Caine.
His spy thrillers are characterized by his careful attention to detail of place, sequence of events, and description of people, providing the reader with the strong sense of actually being there as the story unfolds. His works include two trilogies: the Game, Set and Match group - Berlin Game (1984),Mexico Set (1985), and London Match (1986) which was a highly regarded 13-part TV series and the Hook, Line, and Sinker group - Spy Hook (1988), Spy Line (1989), and Spy Sinker (1990). The BBC made Bomber into a day-long radio drama in 'real time'. Deightons history of World War Two, Blood, Tears and Folly, was published to wide acclaim Jack Higgins called it 'an absolute landmark'.
Long before he became one of the 20th century's leading thriller writers, Len Deighton was a top food writer. When a collection of Deighton's cookstrips were published in 1965, the year The Ipcress File was launched, they were collectively titled a cult Len Deighton's Action Cook Book. He published a series of cookery books - O? est le garlic (1965), and wrote and drew a weekly strip cartoon-style illustrated cooking guide in London's The Observer newspaper Len Deighton's Cookstrip. At least one of the strips is pinned up in Deighton's spy hero's kitchen in the 1965 film of his novel The Ipcress File.
Deighton's work in both the Cook Strip Cookbook and O? est le garlic is unique, not only for the clear passion for food and technique displayed in Deighton's writing, but also in the graphically arresting typefaces and illustrations he drew for each recipe. Later, in 1989 and in 1990, Deighton wrote two more French cookbooks, including a more traditional text called The ABC of French Food, which provides, as Deighton calls it, 'an edited version of my loose-leaf notebook" including notes from the "brains of professionals: chefs, waiters and restaurateurs, greengrocers, gardeners....'
Basic French Cookery Course is the revised edition from O? est le garlic (1965) and Basic French Cooking, published in 1979.
"A companion volume to ABC of French Food.
No one has more logically or appealingly cracked the code to French cookery than Len Deighton. For years his celebrated Basic French Cookery Course has amazed its users by demonstrating so directly, in 50 devilishly simple cookstrips, the key to over 500 memorable dishes. Now in an enlarged, redesigned and updated new edition, Deighton's culinary classic is looking better than ever.
We see sauces demystified into comprehensible groupings and, at a glance, learn to turn a bechamel into a mornay or a soubise; a mayonnaise into a remoulade or a tapenade. The fundamental French cooking techniques and the methods of the French butcher are revealed, while a lexique of corresponding French/ English terms provides a handy reference and will sort out your andouillettes from your boeuf sale.
Through the minefields of Le Menu and La carte des vins Deighton steers a reassuring course and the kitchen equipment he discusses in 'La Batterie de Cuisine' suggests an invaluable armament. Here are variations on white and brown stocks, roles for the egg, tips on the use of herbs and advice about pastry and charcuterie that will open up new horizons in your repertoire and not go amiss in 1992.
What exactly happens when heat is applied in various ways to vegetables, fats, liquids, cheeses, fish and meat is what the mystique of French cuisine is all about. While retaining the mystique, you can solve the mysteries. How a fricasse differs from a blanquette is not a national secret. Abd when it comes to explaining the rules of the game, nobody does it better.
Len Deighton's cookery classic in an irresistible new edition
The celebrated Deighton cookstrips that ingeniously reveal techniques and vital food facts at a glance
A lexique of French/English culinary terms plus a guide to the French menu and wine list
A comprehensive and easy-to-follow chart of sauces
Cheeses, charcuterie, French butchery and ways with the vegetable - all that makes for la difference"
The most fascinating books about gastronomy are not those written by chefs, however legendary, nor by professional food writers, however famous. The stuff that Len Deighton conjures up so enticingly is what food enthusiasts dreams are made of. Its bedrock is knowledge: his beginnings in professional kitchens in France are only too clear; so is his reverence for solid traditions. - Egon Ronay
In my opinion one of the best primers to French cookery - Fay Maschler
The Best cookstrip guide to French cooking that I have ever seen. - Daily Express
'[Len Deighton's cookbooks] have attracted cult following for their brilliant design as much as for their comprehensive approach to cooking his democratising, demystifying approach couldn't be more appropriate' - Guardian
223 pages. Illustrated with black & white line drawings.
ISBN: 0712634673
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Len Deighton BASIC FRENCH COOKERY COURSE Revised Edition
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