Ships from/sold by Buy.com
See All Buying Options
advertisement

French Cooking Classic Recipes and Techniques (Hardcover)

Earn Super Points: Write a Review
Sorry, this selection is currently unavailable.
French Cooking Bocuse, Paul (FRW)/ Delorme, Hubert/ Boue, Vincent/ Mclachlan, Clay (PHT) 1 of 1
$24.98
(Save 31%)
$17.12 + $5.60 SHIPPING
EARN 18 RAKUTEN SUPER POINTS™ Super Points
What are Rakuten Super Points™?
Get rewarded when you shop! Earn 1 point per dollar spent. That's like getting cash back on every purchase. Easy to see matured points in checkout. Use points just like cash.
Learn More
FORMAT: Hardcover
CONDITION:  Brand New
TEMPORARILY SOLD OUT.:
More inventory may be available. Place your order today and be one of the first to receive this product when it arrives!
Alert me when this item is in stock.
1 New
from
$17.12
See all sellers
45 day return policy
Share
 
Description
More Buying Options
 

Learn more about French Cooking:

Format: Hardcover
ISBN-10: 2080301462
ISBN-13: 9782080301468
Sku: 213649281
Publish Date: 10/26/2010
Dimensions:  (in Inches) 11.25H x 10L x 1.75T
 
More than 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy.
From the Publisher:
Over 200 culinary techniques—the building blocks for how to cook any recipe—are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it’s one of life’s greatest pleasures. Essentials of French Cooking offers the step-by-step kitchen techniques that are the secret to success. 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; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes—quiche Lorraine, onion soup, tarte Tatin—provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity—and expand their cooking abilities gradually with experience. Eight recipes from France’s leading chefs offer the ultimate challenge. 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.
Advertisement Bottom