Discover how pleasurable the simple, creative act of cooking can be, as Raymond Blanc reveals the basic techniques needed to create 40 classic French dishes. From quick and easy Roquefort, Walnut, and Endive Salad to a more elaborate Duck Leg Confit with Flageolet Beans, every delectable recipe is illustrated with step-by-step color photos as well as foolproof instructions. Acknowledged as one of the world’s finest chefs, Raymond Blanc is the owner of Le Manoir aux Quat’ Saisons.
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Book Description
Editorial Reviews
From Publishers Weekly
This volume operates much like an afternoon at a Parisian cooking school, offering a limited selection of French culinary classics accompanied by photograph-by-photograph lessons on how to prepare them. Although Potato Puree, for instance, requires little more than whipping boiled potatoes with butter and milk, the author holds the reader's hand through the process, providing thorough instruction on simmering the water, straining the potatoes and adding salt and pepper. More complicated dishes like Pan Fried Fillet of Sea Bream with Ratatouille and Tomato Coulis receive similar treatment; as a result, they seem as straightforward as those pureed potatoes. After an hour or two with this book, kitchen neophytes will soon be turning out sophisticated suppers like Provencal Rack of Lamb with Crushed Peas and Duck Leg Confit with Flageolet Beans. However, anyone with an interest in the more exotic reaches of French cooking will be disappointed; the most daring ingredient in this collection is a hunk of calf's liver. Further, because this book was originally published in England and certain Britishisms were never translated, recipes call for "courgettes" instead of zucchini and "groundnut" oil instead of "peanut." But these flaws don't detract from the book's mission: to democratize French food by encouraging novice cooks to make it at home.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“After an hour or two with this book, kitchen neophytes will soon be turning out sophisticated suppers.” -- Publishers Weekly Review Annex
“His talents as a teacher are evident in the clear instructions and the many cooking tricks provided throughout.” -- Library Journal
“The book’s mission: to democratize French food by encouraging novice cooks to make it at home.” -- Publishers Weekly Review Annex
“this attractive book provides step–by–step recipes for the classics of France’s regional cuisine.” -- Library Journal
“His talents as a teacher are evident in the clear instructions and the many cooking tricks provided throughout.” -- Library Journal
“The book’s mission: to democratize French food by encouraging novice cooks to make it at home.” -- Publishers Weekly Review Annex
“this attractive book provides step–by–step recipes for the classics of France’s regional cuisine.” -- Library Journal
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