Cuisine Actuelle

by Victor Gielisse

One of America's top chefs brings his innovative blend of American regional and international cooking to today's table. One of only 44 Certified Master Chefs in the country, Gielisse is ultimately... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0878337865
• ISBN13: 9780878337866
• Release Date: April 1992
• Publisher: Taylor Trade Publishing
• Length: 184 Pages
• Weight: 1.85 lbs.
• Dimensions: 0.9" x 8.0" x 10.8"

Customer Reviews

The Devil Is In The Details

For any cookbook to be five star, the directions and ingredients need to be dead on. My very first recipe was the Pecan Crusted Catfish Fillets. The recipe proposed marinating 6 6oz fillets in 2 Tablespoons of Teriyaki Sauce! Two cups is more like it, so for the novice this becomes a recipe for disaster.Having said this, the dish, as modified, was wonderful as was the recommended accompaniment of Braised Cabbage and Apples. The use of less traditional combinations of ingredients produces flavors that are as bold as they are different.Cuisine Actuelle is well worth owning provided one is beyond the stage of having to follow a recipe in lock-step.