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.