Learn how to peel a tomato in this clip from the DVD accompanying Flammarion’s forthcoming book, “French Cooking: Classic Recipes and Simple Techniques”. “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, cooking methods, sauces and stuffings, eggs, dough. Each method is explained in text and photographs, with twenty-four further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes are graded with a three-star rating so that home chefs can gauge its complexity—and expand their cooking abilities gradually with experience. Practical resources complete the volume, including 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. ISBN: 978-2-08-030146-8 .95
Edouard de Pomiane’s romance with food, and with a mysterious woman, continues in this adaptation of the 1930s classic ‘French Cooking in Ten Minutes’. It is July 1930. A Polish doctor in Paris lets us into the secrets of his speedy yet elegant cooking, as well as giving a discrete glimpse into his private life. Made for BBC2 in 1995, this series of six programmes was written and produced by Nick Cooper for John Ellis at Large Door Productions.
three easy recipes using fresh spring ingredients : dandelions and violets .Omelette aux pissenlits (dandelion omelette ) dandelion salad and crystallized violets you can use in yugurts , ice-creams or cakes . Then a tip to make a traditional French salad dressing .