The Complete Book of French Cooking
Classic Recipes and Techniques
Author: Hubert Delorme, Paul Bocuse, Vincent Boué and Clay McLachlan
Legendary chef Paul Bocuse described this essential guide as "an invaluable kitchen companion" for novice and established cooks
Hardcover
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Summary
Legendary chef Paul Bocuse described this essential guide as "an invaluable kitchen companion" for novice and established cooks
Description
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.
Critic Reviews
'This is the time of year to reconnect with nature, hone your cooking skills, and use the best of the new season’s bounty. Try out a selection of traditional recipes from The Complete Book of French Cooking. The emphasis is on fresh ingredients combined with simple flavours, perfect to share at tables this autumn with family and friends.' - Wildflower, Winter 2023
About the Author
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.
Hubert Delorme and Vincent Boué teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.
Clay McLachlan is a lifestyle photographer.
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