The Complete Book of French Cooking

Designed for use as a home cooking class, this essential guide to mastering
French culinary techniques and recipes features: • 575 ILLUSTRATIONS,
including 400 step-by-step photographs • 95 CULINARY TECHNIQUES AND KITCHEN
SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat,
and fish •100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet
and savory sauces, cake bases and fillings, and more • 165 ICONIC FRENCH
RECIPES for appetizers, fish and shellfish, poultry, meats, vegetables,
cheese, and desserts, graded for complexity with a three-star rating,
including: Bouillabaisse, Sea bass in a salt crust, Bœuf bourguignon, Salade
Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra • PRACTICAL
REFERENCES: illustrated guides to equipment, meat cuts, and French produce;
conversion tables; extensive cross-references to techniques and recipes;
glossary; detailed index • SIGNATURE RECIPES by nine Michelin-star chefs and
culinary artisans: Stéphane Augé, Régis Marcon, Alain Passard, Gérald
Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret,
Yves Thuriès. HUBERT DELORME and VINCENT BOUÉ are professional chefs and
instructors at a French culinary school. PAUL BOCUSE was a legendary three
Michelin-star chef.