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French Cooking

French Cooking

Penguin Random House, Inc.

This item is no longer available.
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Product Information

Imprint:
Flammarion; Har/DVD edition
ISBN:
978-2-08-030146-8
Format:
hardcover
Size:
9.7" x 1.6" x 10.9"
Author(s):
Hubert Delorme and Vincent Boue; photography by Clay McLachlan; foreword by Paul Bocuse
Page count:
512

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Why We Love This

More than 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; 24 are further clarified on the accompanying 90-minute DVD. Organized in courses, 125 classic recipes provide ample inspiration. Each recipe is graded with a three-star rating so that you can gauge its complexity. Cross-references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.

Why We Love This

More than 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; 24 are further clarified on the accompanying 90-minute DVD. Organized in courses, 125 classic recipes provide ample inspiration. Each recipe is graded with a three-star rating so that you can gauge its complexity. Cross-references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.

About Penguin Random House, Inc.

Founded in 1927, Random House is the largest general interest trade book publisher in the world, publishing travel guides, classic literature, children's and young adult books, and today's best sellers.