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There is something alluring about an elegant cookbook. The promise of lovely meals, the look and feel of the book in your hands, the deja vu of creating a new food combination.

Haute Cuisine – High Flying Chefs and AIR FRANCE by Veronique Andre’ is one such precious acquisition, which gives an opportunity to create recipes made by world acclaimed chefs on air.

The food columnist Véronique André has brought out a new book with Gallimard, titled «Haute cuisine, high flying chefs and Air France».

The author looks back on 80 years of great French cuisine served on board Air France flights. How to provide customers with a true gastronomic experience at 40,000 feet? Caviar, lobster, foie gras, the finest dishes have always been found on the menu in Air France’s La Première and Business cabins. Bespoke tableware, chic French service and wines and champagnes selected by the world’s leading sommeliers complete this exceptional experience. The Company’s secrets are revealed to readers, from the first gourmet flights aboard the Super Constellation in the 1950s to more recent collaborations with great French Michelin-starred chefs. Véronique André portrays an airline endeavoring to highlight the best of fine French cuisine throughout the world. Readers can also discover many new recipes served on board and designed by Alain Ducasse, Joël Robuchon, Guy Martin and many other names in fine dining.

My love for books of all kind, cookbooks, fiction, non-fiction is great.
Some are collectors items, some are dog eared and food stained, others used on occasion for inspiration in creating some of my own recipes.

Here’s what cookbooks are inspiring me right now:

Cookbooks to Consider

  1. Haute Cuisine – High Flying Chefs and AIR FRANCE by Veronique Andre’ : Bespoke fine dine Recipes served in flight by Master Chefs, from Alain Ducasse, Joël Robuchon etc.
  2. French Women Don’t Get Fat Cookbook by Mireille Guiliano: With French Women Don’t Get Fat, Mireille Guiliano wrote the ultimate non–diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon.
  3. Jamie’s Food Revolution by Jamie Oliver: Approachable and delicious recipes.
  4. Mastering the Art of French Cooking, Vol 1., by Julia Child: Julia Child is the indisputable queen. A terrific classic must-have cookbook.
  5. Bistro Cooking by Patricia Wells: This was the cookbook that inspired the menu of the little French bistro. A superb cookbook then and now.
Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.