I have cookbooks that take up shelf space, cookbooks I read, cookbooks I look at, and cookbooks I cook from. In the latter category I can cite: "Ma Cuisine à Fleur D'Epices" by a Paris chef named Philippe Delacourcelle. Every recipe I have tried in it has been a winner, and every time I use it, I promise myself to try out more of the recipes. Spices are not that common in traditional French cooking, but this book presents a large number of French-style recipes that use spices to great advantage. Philippe Decourcelle's recipes are not "cuisine exotique"; they represent real French cooking with a spicy twist.
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