the Cooking School at La Campagne is the collaborative effort of restaurant
owner John Byrne and the chefs/teachers who work in the well-known New Jersey restaurant
and have been teaching home cooks how to make Provençal cuisine for more than
10 years. Culled from a collection of more than 1,000 teaching recipes, the
book offers a wonderful range of manageable, well-explained, delicious dishes,
from appetizers through desserts. The book is also studded with many useful
definitions, hints, and other tidbits of information.
As with all
French cooking, some recipes rely on base sauces and stocks, which requires a
certain amount of advanced preparation or flipping to referenced
recipes. The layout and design of the book is as clean as you will find
in the cooking world, and is a pleasure to use.