The Complete Book Of French Cooking: Classic Recipes And Techniques

A comprehensive guide to French cooking techniques and recipes, featuring detailed instructions from culinary experts. This essential reference includes step-by-step demonstrations of kitchen fundamentals, classic recipes, and advanced challenges from Michelin-starred chefs. Key features: • 200 step-by-step kitchen fundamental demonstrations • 165 classic French recipes with difficulty ratings • Detailed knife technique and cooking method instructions • Visual dictionaries of kitchen equipment and ingredients • Recipes from Michelin three-star chefs • Practical glossary and conversion tables • Beautiful photography by Clay McLachlan The book includes comprehensive cross-references to techniques, culinary terms, and complementary recipes for easy navigation. It covers essential topics like knife skills (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces, stuffings, eggs, and dough. Classic recipes like onion soup, quiche Lorraine, boeuf bourguignon, and tarte Tatin are rated with a three-star system to help readers gradually build their cooking skills.