The Complete Book of French Cooking by Paul Bocuse
Legendary chef Paul Bocuse described this essential guide as "an invaluable kitchen companion" for novice and established cooks.
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 its 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, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
Hubert Delorme and Vincent Boue teach culinary techniques in Brittany, France.
Clay McLachlan s photographs have been featured in Eric Kayser s Sweet and Savory Tarts and in Food and Wine.
| SKU | Unavailable |
| ISBN 13 | 9782080421937 |
| ISBN 10 | 208042193X |
| Title | The Complete Book of French Cooking |
| Author | Paul Bocuse |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Editions Flammarion |
| Year published | 2023-09-07 |
| Number of pages | 544 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |