Originally Posted by Fabienne
Don't buy anything yet.
Too late. What I bought were safe bets though. Right now I'm more interested in technique than any particular recipe. However that's a good suggestion for the future when my focus becomes more specific.
Originally Posted by esquire
It really depends on what type of french and italian cooking you like to eat. There's a big difference between classical french cooking with its heavy sauces vs. nouvelle french cuisine just like there's a big difference between french haute cuisine vs. bistro food vs. hearty food of the countryside you'd find in Provence.Your book choice should recognize that as there's not one single book that can effectively teach you all those different styles.
I agree, but I think Child's book (and it's definitely classical) will be great for learning and that's all I'm trying to do right now. Once I get good I'll start trying the sorts of things I like to eat at restaurants. A lot of the best restaurants these days tend to be a fusion of different cuisines so I'll learn the basics first and then worry about the fun stuff. The French Laundry is the direction I'd ultimately like to head in though. I was salivating just flipping through the pages.