Mastering The Art Of French Cuisine (vol 1)

This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: it leads the cook in fallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations-- bound to increase anyone´s culinary repertoire; it adapts classical techniques, wherever possible, to modern American conveniences; it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for acassoulet,or the appropriate fish and seafood for a bouillabaisse; it offers suggestions for just the right accompaniment to each dish, including proper wines.