Close Modal
Wish List 0 Wish List 0
Download high-resolution image

The Complete Book of French Cooking

Author Vincent Boué, Hubert Delorme
Foreword by Paul Bocuse
Photographs by Clay McLachlan
Hardcover
$45.00 US
Rizzoli | Flammarion
8.55"W x 11.29"H x 1.42"D   | 84 oz | 5 per carton
On sale Sep 05, 2023 | 544 Pages | 9782080421937
Add to cart Add to list Exam Copies
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 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.
“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
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. Vincent Boué and Hubert Delorme teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.
Vincent Boué View titles by Vincent Boué
Hubert Delorme View titles by Hubert Delorme

About

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 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.

Praise

“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

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. Vincent Boué and Hubert Delorme teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.
Vincent Boué View titles by Vincent Boué
Hubert Delorme View titles by Hubert Delorme

Other Books by this Author

Related Articles

Privacy Policy   |   Terms of Use

© 2024 Penguin Random House

Back to Top
0
    • 0
    Wish List (0)