Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features: o 575 ILLUSTRATIONS, including 400 step-by-step photographs o 95 CULINARY TECHNIQUES AND KITCHEN SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat, and fish o100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more o 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 o PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index o 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. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.

Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features: o 575 ILLUSTRATIONS, including 400 step-by-step photographs o 95 CULINARY TECHNIQUES AND KITCHEN SKILLS: cooking methods, cutting techniques, how to prepare vegetables, meat, and fish o100 BUILDING-BLOCK RECIPES for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more o 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 o PRACTICAL REFERENCES: illustrated guides to equipment, meat cuts, and French produce; conversion tables; extensive cross-references to techniques and recipes; glossary; detailed index o 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. HUBERT DELORME and VINCENT BOUÉ are professional chefs and instructors at a French culinary school. PAUL BOCUSE was a legendary three Michelin-star chef.