author: Paul Bocuse
2023-09-07
Editions Flammarion
The Complete Book Of French Cooking | Paul Bocuse
AED
229
Same-day to 2-day delivery
Check availability in store
Please enable your browser location services in order for us to help you get personalized store listing based on your current location. Alternatively, you may proceed to choose store from list or search for your favorite store.
Store finder
Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.
Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.
One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.
Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
229.0
100.0
200.0
AED
229
Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.
Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.
One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.
Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
View full description
View less description
publisher
Editions FlammarionSpecifications
Books
Number of Pages
544
Publication Date
2023-09-07
View more specifications
View less specifications
Customers