the cookbook was written for CHEFS. And indeed, the way he organised a kitchen, those different departments, Saucier, Rotisseur, Entremetier, Dessert, Garde Manger, Butchery, Bakery, Pastry, Preparation areas, Pot Wash, Dishwash,are still good to this days. At least in big hotels where there is also space and place and STILL a little bit tradition. Regards from a ( retired now) Executive Chef. Sure,times were different back then and now. Even i would or could never make a demi glace the way he did it and described in his recipes. Because MEAT is expensive. So we used bones only. AND when i was an apprentice, we used to make every day sauce espagnole, than demi glace. Who still does it or KNOWS how to do it? Open a packet, mix it with 10 litres water, let cook for a minute and hey presto, the sauce is ready. When we used to do in 3 or 4 days... From the -old - Chefs hs still is the greatest for me. And from the -new- ones Paul Bocuse... One had to book weeks in advance to get into his place to get a -simple- casserole or - bean stew -.

I feel like all cookbooks from before a certain time seem to be written as such, as before stated, for cooks. They expect you to already have a certain set of basic knowledge which is no longer standard by any means due both to not being professional cooks and, equally so, having modern appliances, cooling, and ingredients. Victorian sweet recipes especially drive me batty. They’re so cute though, it’s worth the slog!

@@Delaney-and-the-Starlight trying,trying,trying. And soon it will be perfect. There is a reason why i had to be an Apprentice for 3 years. And what happened when i came back from the final test and all the ceremonies and i was a CHEF? may Head Chef told me, your salary will be more, but you also will have more responsibility. And MISTAKES are not allowed anymore. You are a CHEF now and no more apprentice.

Now I understand why the English breakfast xD hahaha

I agree! It seems about circa 1993 maybe?

it was 2000... it was in the ending credit.

@@devildog1912wow, that seems dated even for it's time! Though I suspect this kind of show is what you'd find on whatever the British equivalent of PBS is. Those shows never seem to change with the times.

After thirty years of marriage my dad sent mom to learn at the Le Cordon Bleu in Paris. Several times. She was a great cook before but phenomenal afterwards. Those trips were a good investment for her husband. Might have saved marriage

She's an idiot if she truly believes that rubbish.

Well, one, anyway.. (unless ambidextrous!)

@@trudygreer2491 good point lol

I felt the same exact way. He annoyed me until he objected to the foie gras.

So bizarre how someone even thought it out and created it. I'll admit the first time I tasted real foie gras I nearly fainted from the mouthgasm. (This was in the 80s in France, before it was banned). Then I learned how it was made and I wanted to throw up. I'm not vegetarian, I eat animals but I cannot fathom why it should be necessary to treat them so evil. In China there's a dish where they hold a live fish with tongs and dip the back half in boiling oil. Its then served crispy and cooked and still alive. Utterly diabolical.

I wonder if he would protest to the Italian free graze foie gras, that still overfeeds the bird, but does it in a natural way that allows the bird to wonder and graze at its pleasure.

Pretentious moi ? One doesn’t sit with the hoi paloi I say !!

intolerance is caused by ignorance.

The end credits said 2000

Not politically correct? Brian Sewell spoke up about gavage in geese to make foie gras, and how he, as a matter of principle, does not partake in eating it

We, the living, are the keepers of history and culture. If we want to preserve it, we must learn it.

@@DrIgnacious you must fight for it.

She's got great legs though!

Aside from whipping the egg whites, we probably wouldn't have seen much of a difference. A stove is a stove and Escoffier would've had the top of the line for his day (which was only 100 years before this show was made).

LOL. Oh behave you peasant.

A complete snob about everything

Brian Sewell was a National Treasure and so clever, and this is Britain from twenty Four years ago and they lived in a time we had Personalities, so please do not make judgement's based on today and from your Country, without finding out more about him and his contributions.

ehehehehe