Basic French Cookery Course

by LENDEIGHTON (Author)

• Used

  Paperback
  1997

  $9.29

  Some years ago, Len Deighton devised 50 cookstrips illustrating the fundamental facts of French cooking. These strips were published in the Observer and later incorporated in the first edition of Basic French Cookery Course . This revised edition provides a planned course in French cookery. The first half consists of practical help, from choosing a saucepan and a cheese to pronouncing and translating a French menu. The second half of the book contains 50 cooking lessons in an easy-to-follow cookstrip form. Each lesson illustrates a technique, a process or a category of dish. Most recipes have been chosen because they provide the cook with dozens of variations, for instance souffle, crepes and mousse. The book also guides readers through the French wine list and menu, providing a dictionary of French and English culinary words. Importance is attatched to the kind of utensils used and the storing of food, and a special feature of the book is its easy-to-follow chart of sauces.

• Used

  Hardcover
  1990

  $14.83

  This redesigned and enlarged edition uses 50 illustrated cookstrips which provide the basis for what aims to be an indispensable system for understanding French cookery from which it is possible to prepare 500 dishes. The introduction explains exactly what happens to food when it is heated to certain temperatures and how to regulate the changes that take place. The book discusses ways of preparing vegetables and ways of cooking meat are also discussed. There is a useful guide to French cheeese, wines and menus with a lexique of French and English culinary terms. The author's previous works include ABC of French Food .