This is a step-by-step French cookery course which can be followed at home. Created for both the novice and the experienced home cook, the book introduces an extensive collection of recipes based on the classical French repertoire. Following a series of menus that correspond to actual classes at the school, readers progress from basic to advanced techniques in easy stages. The first stage teaches different cooking methods, including roasting, poaching, frying and sauteing. The second stage concentrates on perfecting elegant new skills such as making consomme, pates, souffles and meringues. The third stage shows how to add creative professional touches to more sophisticated dishes. With over 200 colour step-by-step photographs illustrating basic techniques like cleaning and boning fish, trussing poultry and making pastry, this is a complete guide to French cookery and is an essential addition to every keen cook's kitchen library.
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Book Description Ebury Press, 1993. Paperback. Book Condition: New. Bookseller Inventory # P110091783143