Free PDF French Cooking: Classic Recipes and Techniques, by Hubert Delorme, Vincent Boue
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French Cooking: Classic Recipes and Techniques, by Hubert Delorme, Vincent Boue
Free PDF French Cooking: Classic Recipes and Techniques, by Hubert Delorme, Vincent Boue
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Over 200 culinary techniques—the building blocks for how to cook any recipe—are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it’s one of life’s greatest pleasures. 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, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes—quiche Lorraine, onion soup, tarte Tatin—provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity—and expand their cooking abilities gradually with experience. Eight recipes from France’s leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.
- Sales Rank: #293236 in Books
- Published on: 2010-10-26
- Released on: 2010-10-26
- Original language: English
- Number of items: 1
- Dimensions: 10.87" h x 1.61" w x 9.80" l, 5.55 pounds
- Binding: Hardcover
- 512 pages
About the Author
Paul Bocuse has held three Michelin stars since 1965.
Hubert Delorme and Vincent Bou� teach culinary techniques in Brittany, France.
Clay McLachlan’s photographs have been featured in Eric Kayser’s Sweet and Savory Tarts and in Food and Wine.
Most helpful customer reviews
17 of 19 people found the following review helpful.
Pretty good
By Gracewriter
I really love this book, and CD.
In all fairness, I've just been flipping through the book for the last few hours so I'll come back later and give a more thorough review.
If you are a beginner to French or otherwise cooking techniques, I would first recommend signing up for the inexpensive online Rouxbe cooking school in Vancouver BC. $15 a month is pretty cheap to get you up to speed with fantastic clear narrated videos of all the most important cooking techniques.
Then come back and buy this book as you'll appreciate it 10 times more!
The Book:
The layout is pretty good I do have to do some flipping around to figure some things out but I do find what I'm looking for when needing to cross reference. So A+ for cross referencing.
The pictures are beautiful, and five stars for including practice recipes with the page numbers! Love the tips and foot notes.
Unfortunately for a beginner, and not so beginner some of the subjects covered don't go that deep into explanations, theory, and how and when things go wrong and how to fix it when it does. Very important for any culinary technique text.
Like there are three types of a Roux, white blond and brown,--not just the two mentioned in the book and no mention as to where or why I would use any of them.
I was surprised to see the stock recipe calls for you to boil it, then simmer. Also says nothing about how to roast the bones. Like I said, you kinda have to know what you are doing if you are going to use this text. Boiling causes fat to emulsify. If you boil your stock, you end up with a greasy stock and the only way to get that grease out of your stock is to use egg whites, shells and a tube. But, hey I'm just a housewife, not a chef. But I'll still never again boil any stock, even for a second, roasted or not.
Also, on making a brown stock, he's actually giving you a ratio for your mirepoix, which is quite beneficial but he doesn't tell you that. Also if you can't find crushed bones and don't want to waste all that energy on just a pound of bones, you're going to have to simmer a lot longer than his chart suggests.
Also it just says to remove the fat--not how, skimming it doesn't get all of it, it needs to cool down anyway so put it in the frig. By morning you can easily remove the chunks of solid fat off the top with a spoon, then a paper towel for the smaller ones.
Also he doesn't mention how to quickly cool it down and why. He assumes you already know this info. If you don't, good luck.
All said and done. I LOVE this book! It totally rocks because I'm finally at a level where I can appreciate and understand it! It has almost everything I wanted in a text! I am at a point now that I'm getting "hungry" for more sophisticated French techniques but not ready for the more complicated texts I have collecting dust on my shelves. This book delivers.
There are too many positive things to mention like charts/conversions/meat varieties, potato varieties/liaisons/etc. and lots of practice recipes. Thank you! I'm gonna have fun with this book!!
The CD:
Breath taking videos! Now that's what I'm talk'n about!! And lots of 'em!!
You can really SEE what they are doing, although you might not understand because there is no narrator, and unfortunately no subtitles. Say what?
Unbelievable. What were you guys thinking? At least give us subtitles, something, anything.
How about including at the very least a page number for the techniques you are showing us as you cannot watch these videos without having the text to reference right in front of you.
And the music you picked? I like it, rather upbeat and goofy but I keep waiting for Marcel Marceau to pop into the picture and say, "just kidding, here's the real soundtrack with chefs who talk to you while they are showing you the techniques."
So I give the CD Five stars for the quality of picture, five stars for entertainment, and five stars for the humorous blunder, but minus five stars for no instructor explaining what he is doing and why.
Hence only, 4 star over all rating.
I bought this book mostly for the CD! At least it makes me laugh. What were you trying to tell me while pointing at those bubbles on top the bechamel? Or were you pointing at something else. Where's Marcel when you need him?
6 of 6 people found the following review helpful.
Excellent resource!
By Allison C. Zinder
As a teacher of professional French cooking in Paris, France, I can say that this book is a wonderful resource for anyone wanting to learn academically-taught French cooking. It was written by two teachers in the French national culinary program whose authority on the subject is evident in the techniques and recipes. Furthermore, there is all kinds of extra information for the curious at heart: I'm always looking for ways to illustrate to my students the historical facts that might accompany their recipes, and this book provides many anecdotes around a dish's origin. The recipes range from the French curriculum basics to more involved recipes from France's most famous chefs. If you've cooked your way through the basics, you'll be prepared to create the more complex recipes, as French technique is all about building blocks. Of course, no book can replace a live teacher, but this is the closest you can get. Also, the translation from French is of excellent quality!
1 of 2 people found the following review helpful.
Book its top rate, DVD not so much
By Kindle Customer
I like the product, but was disappointed that the DVD will not work in my Blu Ray player and I have to watch it through the media viewer on my computer.
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