THE COMPLETE BOOK OF FRENCH COOKING

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, B`uf bourguignon, Salade Nioise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opra`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: Stphane Aug, Rgis Marcon, Alain Passard, Grald Passdat, Anne-Sophie Pic, Jean-Franois Pi`ge, Didier Stphan, Xavier Thuret, Yves Thuri`s.