The Art of Jean Louis – Food almost too beautiful to eat!, March 15, 2005
By G P Padillo “paolo” (Portland, ME United States)
Lucky me, this book’s release party fell on my 30th birthday at Lloyd’s Books in Georgetown, which was owned by a friend. Jean Louis (and photographer Fred Maroon) were there, with Jean Louis turning out a good number of the dishes seen here in the book. Even though I’d eaten at his restaurants, this was a remarkable birthday for me with friends and Jean Louis in the middle of it all.
I’ve treasured this gorgeous book all these years and glad to see it’s still out there. I’ve never made a single dish (though I’ve gotten plenty ideas) from the book, it is a stunning piece of work and Palladin’s unfussy, “regular guy” spirit comes through.
The perfect coffee table book for cuisine junkies!
One of the Greatest Chefs…not so great book., July 21, 2004
By L. Stillwell
As much as I loved the food at Napa and the Watergate. This book is not a book for the serious cook/chef. When the recipe for stock includes V-8 juice, one knows the recipes have been completely overhauled for the “cooking for dummies” dummy. Also, not significant to the quality of the book, the photos, although artistic are not realistic. Never had I ordered a plate a one of Jean-Louis Palladin’s restaurants and received such overly manicured food. I believe the photos were designed to appeal to those who appreciate the style of the 1980′s. Save your money and purchase one of Ducasses’ books.
Breathtaking, June 17, 2002
By biff lagermouth (new york, ny USA)
This is without question the most visually stunning “cookbook” I have ever seen. I put cookbook in quotes because I think the objective was to show food as art, and not to give people ideas as to what to throw on the stove tonight.
The contemporary, high-tech photography gives a masterful interpretation of Jean-Louis’ creative brilliance. Just as Jean-Louis prefesses that great cooking enhances and does not interfere with great ingredients, the photography beautifully allows his creations to be the stars. Rather than using traditional settings, it uses light and shape to make the dishes jump off the page. Jean-Louis may be the most important chef ever to come to these shores (according to other chefs), and thankfully he teamed up with a photographer who could match his prowess.
From a practical standpoint, while replicating the recipes might be prohibitive technically, creatively and financially, the presentations will give anyone ideas for wowing dinner guests just in terms of layout and colour.
Some cookbooks are useful, some are even masterful – but this one is truly inspired.
