French cooking: classic recipes and techniques

Book Cover
Average Rating
Publisher:
Flammarion ;
Pub. Date:
2010.
Language:
English
Description
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. 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.
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ISBN:
9782080301468
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Grouping Information

Grouped Work ID fea86d74-4c19-9ac3-b9f3-0a9e9b35d27b
Grouping Title french cooking classic recipes and techniques
Grouping Author delorme hubert
Grouping Category book
Last Grouping Update 2019-01-01 01:10:20AM
Last Indexed 2019-02-20 06:04:46AM

Solr Details

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accelerated_reader_point_value 0
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auth_author2 Boué, Vincent.
author Delorme, Hubert.
author2-role Boué, Vincent.
author_display Delorme, Hubert
available_at_pineriver Piner River Library
detailed_location_pineriver Pine River Adult Non-Fiction
display_description French cuisine can seem daunting, but it offers one of life's great pleasures. French cooking offers the step by step kitchen techniques that are the secret to success.
format_category_pineriver Books
format_pineriver Book
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isbn 9782080301468
item_details ils:.b46235759|.i91735233|Pine River Adult Non-Fiction|COOKING / International|||1|false|false|||||On Shelf||pran||
itype_pineriver Adult book
last_indexed 2019-02-20T13:04:46.894Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_pineriver COOKING / International
owning_library_pineriver Piner River Library
owning_location_pineriver Piner River Library
primary_isbn 9782080301468
publishDate 2010
record_details ils:.b46235759|Book|Books||English|Flammarion ;|2010.|511 pages : color illustrations ; 28 cm + 1 videodisc (4 3/4 in.)
recordtype grouped_work
scoping_details_pineriver
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b46235759 .i91735233 On Shelf On Shelf false true true false false true 131, 132, 133, 134, 135
subject_facet Cooking, Cooking, French, French, Regional & Ethnic
title_display French cooking : classic recipes and techniques
title_full French cooking : classic recipes and techniques / Vincent Boue, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse
title_short French cooking :
title_sub classic recipes and techniques
topic_facet Cooking, Cooking, French, French, Regional & Ethnic