French cuisine is undeniably sophisticated, but you can master it in your own kitchen. Offering basic instructions and using dozens of step-by-step color photographs, Marianne Megnier-Moreno explains how to create impressive French dishes. Beginning with fundamental recipes for basic stocks (chicken, beef, fish), sauces (roux, béchamel, hollandaise), and preparations (cutting onions, cooking eggs, preparing clarified butter), Megnier-Moreno then covers the techniques that are the heart of French cooking: sautéing, roasting, grilling, braising, and poaching. After that, there are 40 recipes for such delicacies as Boeuf Bourguignon, Salmon Confit, Cheese Soufflé, Stuffed Mussels, Pot-au-Feu, Roast Chicken, and even the Perfect Hamburger.