{"product_id":"the-complete-book-of-french-cooking-hardcover","title":"The Complete Book of French Cooking - Hardcover","description":"\u003cp\u003eby \u003cb\u003eVincent Boué\u003c\/b\u003e (Author), \u003cb\u003eHubert Delorme\u003c\/b\u003e (Author), \u003cb\u003eClay McLachlan\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLegendary chef Paul Bocuse described this essential guide as \"an invaluable kitchen companion\" for novice and established cooks.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTraditional 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 fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. \u003cp\u003e\u003c\/p\u003eOne 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. \u003cp\u003e\u003c\/p\u003eCross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePaul Bocuse\u003c\/b\u003e (1926-2018), widely regarded as the father of modern French cuisine, was named Chef of the Century by the Culinary Institute of America in 2011. \u003cb\u003eVincent Boué\u003c\/b\u003e and \u003cb\u003eHubert Delorme\u003c\/b\u003e teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 544\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.42 x 11.1 x 8.35 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 05, 2023\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51764706935072,"sku":"9782080421937","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/ae8fbb552bf63dcd43d00ee47b6951c2.webp?v=1780253967","url":"https:\/\/ebocreations.com\/products\/the-complete-book-of-french-cooking-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}