The Complete Book of French Cooking
By Vincent Boué, Hubert Delorme, with Foreword by Paul Bocuse and Photography by Clay McLachlan
2023 • Flammarion-Pere Castor
Legendary chef Paul Bocuse described this essential guide as "an invaluable kitchen companion" for novice and established cooks. This is a comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors.
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.
Tags: Books, french, fundamentals, sauces, techniques, traditional techniques, was-preorder