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, Boeuf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra
• 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 : Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès