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Title: Jean-Louis, Cooking With the Seasons: Cooking With the Seasons by Fred J. Maroon, Jean-Louis Palladin ISBN: 0-934738-49-1 Publisher: Lickle Publishing Inc. Pub. Date: October, 1989 Format: Hardcover Volumes: 1 List Price(USD): $60.00

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Average Customer Rating: 3.86 (7 reviews)

Rating: 5
Summary: Breathtaking
Comment: 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.

Rating: 5
Summary: amazing
Comment: One of the greatest chefs of our time. If you look at the quality of the pictures and the food and then consider that it was done in 1989, it's absolutely amazing. In addition, the recipes aren't classics, they can still stand on their own to this day. There aren't many new cook books that come close to this one.

Rating: 2
Summary: Top Quality Pictures, but book is overpriced
Comment: Fantastic Pictures,excellent presentation on this acrylic plates, but to much touching and playing with the food (hope he is waring surgeon cloves in his kitchen, when he arranges the dishes for the customers), it is even sometimes nicely written, Jean-Louis keeps mentioning "when I still was in France, I saw this I made this". Why didn't he stay there! French Chefs only can cook with the most expensive ingredience, like caviar, truffle, Goose liver, they even using the best wines to cook. Others drink the wine. And for this they get a star or two. The Recipes in this book are definetely not for the day to day cooking. But for professional chefs who know, how to make the same dish as good, but cook it cheaper

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