French Lessons: Recipes and Techniques for a New Generation of Cooks

French Lessons: Recipes and Techniques for a New Generation of Cooks

by Justin North
     
 

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This edition inclues American Measurements.
   Beautiful and comprehensive, this is the only cookbook you will ever need to master the art of French cooking. French Lessons is a comprehensive guide to mastering French cooking, from classic dishes to simple and modern interpretations. Drawing on his training in the kitchens of French restaurants…  See more details below

Overview

This edition inclues American Measurements.
   Beautiful and comprehensive, this is the only cookbook you will ever need to master the art of French cooking. French Lessons is a comprehensive guide to mastering French cooking, from classic dishes to simple and modern interpretations. Drawing on his training in the kitchens of French restaurants in Europe and Australia, North shows you that learning the right techniques opens up a whole new world of cooking. He brings a wide range of skills within reach of even the most timid cook, and the focus is always on quality, flavor, and freshness. There are more than 300 delicious, easy-to-follow recipes, complete with stunning photography and step-by-step shots to help master each technique and to cook with flair and confidence. Learn about different herbs and spices and the importance of stock. Make your own compound butters, savory sauces, and sweet flavorings. Master the art of fricassées and ragoûts, braising and slow cooking, grilling and frying. Satisfy your sweet tooth with creams, custards and fruit sauces, sorbets, parfaits, meringues and soufflés, chocolates, cakes, and tarts. There are even tips on planning your own menu! French Lessons is a must-have and will inspire anyone interested in French cookery.

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Product Details

ISBN-13:
9781740668859
Publisher:
Rizzoli
Publication date:
05/01/2011
Edition description:
Reprint
Pages:
380
Product dimensions:
8.40(w) x 10.50(h) x 1.30(d)

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Meet the Author

Justin North began his career in his native New Zealand before traveling to England where he worked with renowned chef Raymond Blanc. After three successful years honing his skills abroad, he returned to Australia where he cooked with Liam Tomlin at the much-missed Sydney restaurant Banc. In 2001, North opened his own restaurant, Bécasse, and it was met with instant critical and public acclaim. North is also the author of Bécasse (Hardie Grant Books, 2010).

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