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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.
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