Basic French Cookery Course - Softcover

Deighton, Len

Softcover

ISBN 10: 000414001X ISBN 13: 9780004140018

Publisher: Collins, 1997

Synopsis

Some years ago, Len Deighton devised 50 cookstrips illustrating the fundamental facts of French cooking. These strips were published in the "Observer" and later incorporated in the first edition of "Basic French Cookery Course". This revised edition provides a planned course in French cookery. The first half consists of practical help, from choosing a saucepan and a cheese to pronouncing and translating a French menu. The second half of the book contains 50 cooking lessons in an easy-to-follow cookstrip form. Each lesson illustrates a technique, a process or a category of dish. Most recipes have been chosen because they provide the cook with dozens of variations, for instance souffle, crepes and mousse. The book also guides readers through the French wine list and menu, providing a dictionary of French and English culinary words. Importance is attatched to the kind of utensils used and the storing of food, and a special feature of the book is its easy-to-follow chart of sauces.

About this title

About the Author

Born in London, he served in the RAF before graduating from the Royal College of Art (which recently elected him a Senior Fellow). While in New York City working as a magazine illustrator he began writing his first novel, ‘The Ipcress File’, which was published in 1962. He is now the author of more than thirty books of fiction and non-fiction. At present living in Europe, he has, over the years, lived with his family in ten different countries from Austria to Portugal.

From the Back Cover

'LEN DEIGHTON'
'BASIC FRENCH COOKERY COURSE'

No one has more logically or appealingly cracked the code to French cookery than Len Deighton. Now, in this redesigned and updated new edition, his culinary classic, 'Basic French Cookery Course', is looking better than ever.

Through the minefield of menus and 'cartes des vins' he steers a reassuring course, outlining:
• a lexique of French/English culinary terms plus
• a guide to the French menu and wine list
• a comprehensive and easy-to-follow chart of sauces
• French cheese, charcuterie, butchery and ways with the vegetable
• his 50 celebrated cookstrips that ingeniously reveal techniques and vital food facts at a glance

'Basic French Cookery Course' solves the mysteries of French cuisine… while retaining its mystique. Here is everything you want to know about French home cooking presented in a form so usable and appealing you will wonder how you ever got along without it.

Edition details

• Publisher: Collins
• Publication date: 1997
• Language: English
• ISBN 10: 000414001X
• ISBN 13: 9780004140018
• Binding: Paperback
• Edition number: 2
• Number of pages: 224