The Entrees is a very sophisticated cookbook. It’s quite a bit more upscale than my cooking, but I couldn’t bear to give it a poor review just because it’s over my culinary head. In the foreword, it is referred to as a “magnificent tome” which struck me as the perfect description. The Entrees is a collection of recipes from legendary chefs and restaurants, when food was served with a flourish, and calorie count was not a concern. To borrow a phrase from the book: this is the essences of old time gastronomy. These are definitely dishes that take a bit of planning and time, but would yield impressive results and certainly be worth your efforts.
Although I will probably not make many dishes from The Entrees, I still admire the book as a whole. It