French Cooking Academy: 100 Essential Recipes for the Home Cook

by Stephane Nguyen, Kate Blenkiron

Discover the Best Culinary Delights of France

With 100 showstopping recipes, Stephane Nguyen takes you on a tour of the best France has to offer, prepared in the simplest way possible. Filled with all the sweet and savory classics you’ve always wanted to make, as well as some lesser-known regional delicacies, this book will be your guide to mastering classic French cuisine. Through helpful tips on efficient mise en place and tried-and-true culinary techniques aimed at budding home cooks, Stephane shows you that delicious food can be accessible to all and that French cooking doesn’t have to be difficult.

The recipes are presented in an authentic bistro-style menu, with dishes ranging from small bites and appetizers all the way to delectable mains―and let us not forget the legendary French desserts. Ideal for gatherings and even weeknight meals, feature recipes

Creamy Ham and Cheese Feuilleté
French Onion Soup with Port W ine
Slow Cooked Beef in Dark Belgian Beer
Steak au Poivre
Braised Chicken in Tarragon Sauce
Normandy Apple Tart with Calvados
Petit Raspberry Mille-Feuille

French cooking will be a breeze with this mouthwatering variety of recipes that are guaranteed to elevate every culinary experience.

Genres: Cookbooks, Cooking

224 pages, Hardcover

Published November 21, 2023

Reviews

[loafingcactus · Rating 4 out of 5]

I really love this book. It is a sort of modern Julia Child, a romp through a variety of dishes, the end of which the cook will have an education in cooking techniques to build from. However, unlike Mastering the Art of French Cooking, all of the techniques used in this book are relatively easy for the home cook with ingredients that can be found about anywhere.

So far I have made the quiche, and I like this filling better than the Julia Child, though I made the Julia Child crust as at this point it is a habit. His recipe does not suggest boiling the bacon, which Julia Child would have you do so the bacon doesn't take over the dish, and I did add that step.

The tomato sauce isn't what I thought it was going to be, it is what I would think of as something you might get at a bistro to eat with your sandwich and perhaps dip your sandwich into. I made chicken and pasta with mine and then mixed it with a bechamel (recipe in the book) to make a thicker tomato cream soup that was fantastic.

I haven't made any of the other recipes exactly, but more as an experienced cook have done some "inspired by."

[Louise Vouk · Rating 5 out of 5]

Great photos, simple recipes with ingredients that I can find easily. Can’t wait to try them all!!

[Claire]

This feels like it's meant to be sort of a modern book of classics as an intro to French cooking. I think it's well organized for that and has a good selection of recipes.