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.
