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French Cooking Classic Recipes and Techniques

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ISBN-10: 2080301462

ISBN-13: 9782080301468

Edition: 2010

Authors: Hubert Delorme, Vincent Bou�, Clay McLachlan, Paul Bocuse

List price: $24.98
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Over 200 culinary techniques are demystified in this fully-illustrated and comprehensive guide to French gastronomy. Essentials of French Cooking offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. Each method is explained in text and photographs; 24 are further clarified on the 90-minute DVD that accompanies the book. Organized into courses, 125 classic recipesquiche Lorraine, onion soup, tarte Tatinare simplified for the home chef and provide ample…    
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Book details

List price: $24.98
Copyright year: 2010
Publisher: Flammarion et Cie
Publication date: 10/26/2010
Binding: Hardcover
Pages: 512
Size: 10.00" wide x 11.25" long x 1.75" tall
Weight: 5.588
Language: English