French Cooking at Home

Resumen del libro

Master the art of classic French cuisine with this stunning cookbook filled with 100 recipes, infographics, dozens of step-by-step color photographs, and a handy illustrated glossary.

In this stunning French cooking bible, chef Marianne Megnier-Moreno simplifies the art of French cooking as she teaches home cooks how to create a range of impressive French dishes. Megnier-Moreno carefully and clearly takes you step by step, beginning with fundamental recipes for basic stocks (chicken, beef, fish), sauces (roux, bchamel, hollandaise), and preparations (cutting onions, cooking eggs, preparing clarified butter). She then teaches you the techniques that are the heart of French cooking: sauteing, roasting, grilling, braising, poaching, and more.

She follows these hands-on instructions with forty recipes for making classic French dishes, including boeuf bourguignon, salmon confit, cheese souffl, stuffed mussels, pot-au-feu, roast chicken, and the perfect hamburger.

Magnier-Moreno explains how preparation adds depths of flavor to each dish, breaks down the technique involved in creating it, and includes helpful photos for every step,as well as one large full-page photo of the final dish.

French Cooking at Home also contains an illustrated glossary that provides detailed instructions and photography to help you perfect your culinary skills, including plating, decorating, preparing meat, cutting and cooking methods, and key utensils. A sophisticated, comprehensive, and accessible visual handbook, French Cooking at Home is your essential guide to cooking and enjoying the best of French cuisine.

Biografía del autor

Marianne Magnier-Moreno estudió Derecho y Periodismo antes de matricularse en la prestigiosa escuela de cocina Ferrandi de París. Trabajó en varios restaurantes de París y Nueva York, aunque finalmente se dedicó a escribir libros de cocina. Es autora de numerosos manuales gastronómicos como Les basiques orientaux, El gran manual del pastelero (premio al mejor libro de Postres del Mundo de los Gourmand Cook-book Awards) o Éclairs.