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This book is a comprehensive guide to French cooking, designed to demystify the techniques and ingredients that often intimidate home cooks. It aims to make French cuisine accessible, addressing common issues like unobtainable ingredients and confusing methods. The book is structured to teach the logic behind French cooking, covering various cooking methods for different ingredients, such as chicken. Recipes range from simple family meals to elegant dishes suitable for dinner parties, covering soups, entrees, shellfish, fish, meat, vegetables, and desserts. It emphasizes adapting classic recipes to modern kitchens and readily available ingredients, making it a valuable resource for both beginners and experienced cooks.
Condition: Used (see images, signed copy, minor stains) Softcover ISBN 0947334238
