Hello, doing a capon for Christmas Eve and looking around. I really like Georges Blanc's Le Grand Livre de la Volaille, and he's got several nice ideas in there. I'm also flipping through my Larousse -
I have 3 editions. 1961 (English), 1984 (French) and 2001 (English) - and recall an old thread I recently happened upon in which member Bouland, if I recall correctly, didn't have a lot of good things to say about the English translations. He makes reference to a French 2000 edition, currently on my cart.
Without two editions back-to-back to compare (e.g., same edition, just French-English releases), I don't know the state of translations across the years - i.e., my two English versions. Anyone with insight on this? Anyone have the 2000 French version, and if so, thoughts?
I should note what seems to me to be an oddity: the 2000 English version has a capon recipe which is actually Blanc's, from the above-mentioned book: Chapon poché et rôti au gratin de potiron. The Larousse version varies very slightly in ingredients and temps (e.g., 50 g butter v. 60 in the Blanc recipe on roasting the bird, 220 v. 200C after 30 minutes), and a bit more thorough in the steps, but it's otherwise the same recipe. I don't see that Blanc is listed as a contributor. Have I missed something?