Last night, having decided spur of the moment to make a special meal, I pulled out my newest favorite cookbook, Burgundy Gastronomique, with results far more impressive than my paltry cooking skills deserve.

I like this book for several reasons:

1. The recipes are simpler and more accessable than most serious French cookbooks, but the results taste like you slaved for hours.

2. The photos of food and the Burgundy countryside are so beautiful you could lose yourself and forget to make dinner.

3. The book gives fascinating background information on traditional Burgundian foodstuffs (Dijon mustard, gherkins, Bresse chickens, various cheeses, etc.).

There's also some cursory text on Burgundy's famous wine districts but anyone with a serious interest in Burgundy wines and terroir should look elsewhere for in-depth info.

A few of of the regional specialties aren't readily available at your local supermarket, which shouldn't be a problem if you don't mind substituting ingredients (prosciutto in place of Morvan ham, for example). The book is organized around smaller regions within Burgundy, which is great for those who primarily want to learn about the area or who read cookbooks cover to cover, but less efficient if you're in a hurry and just want to compare poultry recipes. Fortunately, in addition to the regular index, there's a helpful list of recipes in the back that's organized by category.

All in all, I keep coming back to this book and like it so much that I'm planning to look for more in the same series.

Vegetarian friends coming over, and you don't know what to make? Start with this book. Another Anne Willan book that offers great food that is impressive - but I wouldn't use it for every day. Has a great pizza recipe. Good color photos of every detail of preparation. Great for entertaining when you want to make a good impression.

Once again, Anne Willan brings us a cookbook that is clear, easy to use, and great for impressing others. I would put this book on my list of "company cookbooks" - for when I want to entertain and revel in the compliments of what a great cook I am. Anne's cookbooks are well known for being easy to follow and full of beautiful photos that make the directions clear. It is not impossible to get results very close to the photos. Some recipies are packed with red meat or heavy cream, so if you are watching what you eat, pick your recipies carfully. Some recipies are a little more adverturious than others, but there are some good basics.

This is a great little book for the not-so-novice pie baker who
is interested in putting a little 'twist' on their next pie...
it has unique ideas for fillings and beautiful presentations
(complete with clearly illustrated instructions!) A beginner
also gets concise instructions with step-by-step photos.

I found most of the recipes in the book hard to prepare... definitely takes more than 15 minutes from start to finish! They aren't that good even when you do it right. I totally regret my purchase of this book.

If you want to eat food that tastes better than what you can grab at a take-out joint and if you have realistic expectations, this book won't disappoint. But I've never found a quick minestrone or spaghetti sauce recipe which tastes as good as one that cooks slowly, letting the flavors "marry" and blend...and the recipes in this book fall short of my time-tested favorites.
On the other hand, most of the recipes aren't bad and, if you're tired and hungry, odds are you'll find plenty to satisfy here. In fact, the minestrone in this book (which does indeed take about 15 mintues to cook) is far superior to any canned or fast food soup I've had, containing a subtle blend of zucchini, plum tomatoes, kidney beans, Parmesan cheese and other fresh vegetables and spices. It smells and tastes yummy and is plenty satisfying - if not perfect (I admit it; I have high expectations). Ditto for the spaghetti sauces, desserts and salads. They're fine, just not superior.
Most of the recipes in this book fall into the Gourmet or Exotic category, so steer clear of this one if you don't like to try unusual combinations or flavors (examples include Fettucine with Coriander & Ginger and Salad of Fig-Stuffed Chicken with Blue Cheese). Most kids wouldn't like the recipes here, unless they're budding gourmands. Who does that leave? Well, there's plenty here for the vegetarian who wants to expand his or her horizons, so this might be a good gift choice for veggie lovers on your list - as well as for more experimental cooks who are short on time.

I have had this book for a few years and although I haven't made every recipe - the ones I have prepared were absolutely delicious and easy to execute. If anyone says otherwise, they either have no taste and/or don't know how to cook in the first place. I like that she gives 2 versions of instructions - one is more detailed and the other is an abbreviated version for when you've made the recipe before. I have a few favorites from this book that I make over and over again. The Indonesian stir fry is EXCELLENT as well as Bow Ties with wild mushrooms.

As a cook book junkie, I have a vast collection of books. This one, "Chicken Classics", is a very approachable choice. It offers clear directions, with wonderful color photographs. You will not get lost with this one. Some of the dishes were more popular than others with my family, and some of the recipies have a distinct British influence. Some recipies are great for everyday cooking, but several I'll save for when I really want to impress company - and the kids aren't home. One of the better written cookbooks I've found.