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French Cooking: Classic Recipes and Techniques

 
 
Author
Vincent Boué & Hubert Delorme. Clay McLachlan, photos. Paul Bocuse, foreword.
Publisher Flammarion  
Format hardcover & DVD
Product Dimensions 10.9 x 9.75 x 1.5 inches
ISBN 9782080301468
Pages/Publication Date 512pp, 1 hr 29 mins/2010
Daedalus Item Code 53021
This item is not available.
Description
More than 200 essential culinary techniques of French cuisine are demystified in this abundantly illustrated guide, providing the building blocks for French cooking. The book opens with a guide to such fundamentals as knife techniques (chopping and paring), cooking methods (braising, grilling, steaming, poaching, and roasting), sauces and stuffings, eggs, and doughs. Each method is explained in text and photographs, while two dozen techniques are further clarified on the enclosed DVD. The book also provides 125 classic recipes for inspiration—including Quiche Lorraine, Onion Soup, and Tarte Tatin—while eight recipes from France's leading chefs offer the ultimate challenge for your newfound skills.
 
 
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