Secrets of the great French restaurants by Louisette Bertholle
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1974 Hardcover, MacMillan. 1st American Edition. A collection of hitherto secret recipes from starred restaurants in the Michelin Guide, has been created especially for American cooks who wish to eat at home as though they were dining in France. All the restaurants that Michelin gives three stars ("worth a special journey" to eat there), plus most of the two star and many of the one star are represented. Altogether, more than 300 restaurants from every region in France have contributed recipes ranging through every course on the menu. The recipes-some simple, some sophisticated-were given the author directly by the chefs who originated and perfected the dishes. This was no easy task. Mme. Bertholle had to persuade each chef to part with his most closely guarded secrets, and with his specialte for which the restaurant is famous. She then spent many years selecting and adapting the recipes, tracing shortcuts and condensing elaborate processes for American kitchens.From reader reviews:
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