"Jean-Louis: Cooking with the Seasons, is probably the most beautiful "cookbook" ever published. Photographing food has added a new dimension to Maroon's already extensive body of work and, with this book, he has undoubtedly raised the standards of 'food photography'."
"This year's book beauty queen is Jean-Louis: Cooking with the Seasons."
"What happens when an internationally acclaimed chef and a prize-winning photographer team up to portray the cuisine served at a renowned restaurant? A landmark book that may well mark the pinnacle of food photography."
[Nation's Restaurant News]
"Certainly a contender for the most beautiful book of the season, but a beauty with substance. Maroon, an art photographer, treats Jean-Louis's food as art."
[World of Cookbooks]
"In Jean-Louis: Cooking with the Seasons, Fred J. Maroon lifts the art of food photography to new heights. Roasted capon with black truffles and french bread stuffing, sea scallops and corn pancakes with Ossetra caviar and sour cream sauce, and Kathy Dinardo's cheesecake with confit of Paris mushrooms are haute cuisine and their pictures must be seen to be believed."
[Roanoke Times and World-News]
"Once you've followed Jean-Louis Palladin's advice on how to outfit your kitchen, why not turn your attention to his cuisine? The celebrated chef's just-published Jean-Louis: Cooking with the Seasons, on which he collaborated with photographer Fred J. Maroon, is a visual tour de force. No fewer than 139 luscious color photographsoften larger than lifecomplement recipes specially tested for home preparation. One complaint: The book is so lavish, it hardly seems safe to risk taking it into the kitchen."
"The luxurious full-color photographs by Fred J. Maroon are almost ediblečor at least you'll wish they were."
"Jean-Louis: Cooking with the Seasons might be the most beautiful cookbook you can buy. In it, Palladin's food is photographed in such sensuous detail that browsers in bookstores often blush when they're caught staring too long at photographer Fred Maroon's depiction of a lobster mousseline."
[Los Angeles Times]