The Bible of French Cuisine
When you think of French cuisine, a few classics might quickly come to mind: steak béarnaise, crème brûlée and sole meunière, for example. Yet it’s not all that simple, because every French region has its own specialities. The best person to map it all out? Our favourite Frenchman Alain Caron, of course!
In The Bible of French Cuisine, the television chef takes you all around the country, from eggs poached in red wine sauce in Lyon to Normandy apple pie. And don’t worry that all those sauces and dishes involve complicated techniques. Alain taught himself to cook with a board and a knife, because ultimately that’s all you need in the kitchen. In this book too, he keeps the techniques simple, so everyone can master French cuisine.
Easy does it
You really don’t need more than good products, simple actions and straightforward cooking to put fantastic food on the table. Haven’t mastered the basics yet? At the beginning of the book, all the basic techniques are explained. How do you make the perfect vinaigrette, how do you make the very best shortcrust pastry and how do you clean an artichoke? Alain explains it all in meticulous detail, including photos for every step. Nice and easy.
There is also an entire chapter devoted to basic recipes, from hollandaise to mayonnaise and from herb butter to fish stock. Really, if you don’t know anything about French cuisine yet and want to dive right in, this is absolutely the book for you. Nothing is left to chance!
From every little town…
The recipes are then divided by region, because every region is different. In the North-West, for example, a lot of dairy is used. Alain’s mackerel comes with plenty of crème fraîche, and the sole filet Normande also swims in a rich crème fraîche sauce. In the South-East, they are known for bouillabaisse (from Marseille) and the very best cheeses from Haute-Savoie.
In short, with this bible, the world of French cuisine is at your feet. Whether you want to make a four-course dinner for Christmas (then definitely finish with this poached pear with pistachio sand) or a salade niçoise on a weeknight. Alain’s got your back. Bon appétit!
Title: The Bible of French Cuisine
Author: Alain Caron
Publisher: Carrera
Price: €31.99
