The Complete Book of French Cooking
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The Complete Book of French Cooking
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The Complete Book of French Cooking
ID: 9782080421937
Translated by Google
Year of publication: 2023
Number of pages: 544
ISBN: 9782080421937
Publisher: Flammarion
Cover: Hardcover
Format: 280 × 210 mm
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Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
Paul Bocuse
Paul Bocuse (1926–2018), widely regarded as the father of modern French cuisine, was named Chef of the Century by the Culinary Institute of America in 2011. Vincent Boué and Hubert Delorme teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.
Additional information
- The Author Paul Bocuse, Vincent Boué, Hubert Delorme
- Publisher Flammarion
- Language English
- Number Of Pages 544
- Format 280 × 210 მმ
- Cover Hardback
- Year Of Publication 2023
- Direction Culinary
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