Talk:Mastering the Art of French Cooking

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Is Prof. Calvel is an expert in charcuterie?[edit]

Prof. Calvel is a well known expert on bread, I really appreciate especially his work "Le gout du pain/The tast of bread". But is he an expert in charcutrie? Please, add a source (maybe in his en.wikipedia.org article) or delete the unsourced claim. Hjsalchow (talk) 18:01, 12 August 2015 (UTC)[reply]

"Standard guide"[edit]

Regarding the sentence

"proved groundbreaking and has since become a standard guide for the culinary community.[8]"

Three points: 1. The source does not make that claim 2. The link is to Abe Books, a commercial site. (In principle there is nothing wrong with a commercial link as a secondary source, but a lot of the time the copy is all sales-related and written without a regard to (academic) accuracy.) 3. Which culinary community?

Cheers 101.112.85.212 (talk) 04:08, 17 January 2021 (UTC)[reply]