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French Cooking: Classic Recipes and Techniques Hardcover – October 26, 2010
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About the Author
Paul Bocuse has held three Michelin stars since 1965.
Hubert Delorme and Vincent Boué teach culinary techniques in Brittany, France.
Clay McLachlan’s photographs have been featured in Eric Kayser’s Sweet and Savory Tarts and in Food and Wine.
Top customer reviews
In all fairness, I've just been flipping through the book for the last few hours so I'll come back later and give a more thorough review.
If you are a beginner to French or otherwise cooking techniques, I would first recommend signing up for the inexpensive online Rouxbe cooking school in Vancouver BC. $15 a month is pretty cheap to get you up to speed with fantastic clear narrated videos of all the most important cooking techniques.
Then come back and buy this book as you'll appreciate it 10 times more!
The layout is pretty good I do have to do some flipping around to figure some things out but I do find what I'm looking for when needing to cross reference. So A+ for cross referencing.
The pictures are beautiful, and five stars for including practice recipes with the page numbers! Love the tips and foot notes.
Unfortunately for a beginner, and not so beginner some of the subjects covered don't go that deep into explanations, theory, and how and when things go wrong and how to fix it when it does. Very important for any culinary technique text.
Like there are three types of a Roux, white blond and brown,--not just the two mentioned in the book and no mention as to where or why I would use any of them.
I was surprised to see the stock recipe calls for you to boil it, then simmer. Also says nothing about how to roast the bones. Like I said, you kinda have to know what you are doing if you are going to use this text. Boiling causes fat to emulsify. If you boil your stock, you end up with a greasy stock and the only way to get that grease out of your stock is to use egg whites, shells and a tube. But, hey I'm just a housewife, not a chef. But I'll still never again boil any stock, even for a second, roasted or not.
Also, on making a brown stock, he's actually giving you a ratio for your mirepoix, which is quite beneficial but he doesn't tell you that. Also if you can't find crushed bones and don't want to waste all that energy on just a pound of bones, you're going to have to simmer a lot longer than his chart suggests.
Also it just says to remove the fat--not how, skimming it doesn't get all of it, it needs to cool down anyway so put it in the frig. By morning you can easily remove the chunks of solid fat off the top with a spoon, then a paper towel for the smaller ones.
Also he doesn't mention how to quickly cool it down and why. He assumes you already know this info. If you don't, good luck.
All said and done. I LOVE this book! It totally rocks because I'm finally at a level where I can appreciate and understand it! It has almost everything I wanted in a text! I am at a point now that I'm getting "hungry" for more sophisticated French techniques but not ready for the more complicated texts I have collecting dust on my shelves. This book delivers.
There are too many positive things to mention like charts/conversions/meat varieties, potato varieties/liaisons/etc. and lots of practice recipes. Thank you! I'm gonna have fun with this book!!
Breath taking videos! Now that's what I'm talk'n about!! And lots of 'em!!
You can really SEE what they are doing, although you might not understand because there is no narrator, and unfortunately no subtitles. Say what?
Unbelievable. What were you guys thinking? At least give us subtitles, something, anything.
How about including at the very least a page number for the techniques you are showing us as you cannot watch these videos without having the text to reference right in front of you.
And the music you picked? I like it, rather upbeat and goofy but I keep waiting for Marcel Marceau to pop into the picture and say, "just kidding, here's the real soundtrack with chefs who talk to you while they are showing you the techniques."
So I give the CD Five stars for the quality of picture, five stars for entertainment, and five stars for the humorous blunder, but minus five stars for no instructor explaining what he is doing and why.
Hence only, 4 star over all rating.
I bought this book mostly for the CD! At least it makes me laugh. What were you trying to tell me while pointing at those bubbles on top the bechamel? Or were you pointing at something else. Where's Marcel when you need him?