The Complete Book of French Cooking

Chef Paul Bocuse

Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.

Forget about attending culinary school… buy this book!

Navigating the intricacies of traditional French cuisine may appear formidable, yet it stands as a gratifying pursuit. This all-encompassing and stunningly illustrated manual delves into classic French culinary technique and recipes. Curated by accomplished culinary educators, it stands as an indispensable resource for the aspiring home cook.

Provencial Shoulder of Lamb and Vegetable Tian

Stuffed Chicken Legs with Chestnuts

Embedded within its pages are the core principles of French cuisine, showcased through two hundred step by step visual instructions to explain essential fundamentals such as knife skills (including chopping, slicing, and paring), diverse cooking techniques (braising, grilling, frying, steaming, poaching, roasting), the realm of sauces and stuffings, the nuances of handling eggs, and the art of working with dough.

Trimming an artichoke

Ever wondered how to wield a knife like a chef? Or how to turn simple ingredients into a mouthwatering masterpiece? This book spills all the secrets – from slicing and dicing with finesse to whipping up sauces that’ll blow your mind to think that you made them.

Passion Fruit and Orange Mousse

Fruit Mousse

Oh, and that’s not even the bonus stuff: Effortless navigation is facilitated by cross-referencing techniques, culinary lexicon, sage words of advice, and practical recipes. The volume includes pragmatic utilities: visual dictionaries illustrating fundamental kitchen equipment, diverse meat cuts, varieties of herbs, grains, spices, pasta, and dried legumes. Furthermore, it includes a comprehensive glossary, conversion tables, and a meticulous index that catalogues recipes, principal ingredients, and techniques.

Fresh Tomato Coulis

By the way, the professionals behind this awesome book aren’t just any foodies – they’re the real deal.

Paul Bocuse (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. Vincent Boué and Hubert Delorme teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.

These culinary stars know their way around a kitchen and are here to guide the rest of us on a delicious adventure. So why wait? Get ready to up your cooking game with this incredible book. Order your copy of The Complete Book of French Cooking here, and remember this one for holiday gifting.