Imaginative Cuisine

About the Book

This book is intended for those of us, amateurs, who love to cook. Directly related is that of receiving guests, preparing for a family visit, or a tête-à-tête. Clearly, the cook’s job is quite different in each case. The elements of a meal depend not only on the number of persons to be served but also on the products available at each season of the year, the contents of the freezer, and finally, the family budget. If your guests’ individual tastes are known, they should of course be carefully considered. The available time for shopping, preparation, and eating are also important—as is the preparation. Is the meal to be in the form of a buffet, as appropriate for a large number of guests—a formal, multicourse affair à la française—or a simple casserole, one-dish meal? This questions is fundamental when the choice is made of the dishes to be prepared. Perhaps these chapters will help to resolve some problems in the construction of a menu and will complement the traditional cookbooks. Above all, it is hoped that this book might be a source of inspiration to the imaginative amateur in the kitchen.

About the Author

Is a retired Professor of Physical Chemistry at the University of Sciences and Technology of Lille, France. He has taught physics and physical chemistry in four countries over the past fifty years and has gained industrial experience from several major laboratories in North America. His research has included the direction of numerous theses and the publication of more than a hundred scientific papers.