French Cuisine Basics I

Author: French Blue Chefs
Publisher: Da Jing Cultural Publishing House
Publish Date: 2002-09-01
Features:
- Classic French cuisine with simple and easy-to-follow step-by-step illustrations
- Detailed and comprehensive explanations
- Must-read for amateur friends to enjoy at home and professionals to advance their skills
- Experience the brilliance of the French culinary
Many people travel thousands of miles to France just to witness the charm of classic French cuisine. "French Cuisine Basics I, II" is a collaborative effort by experienced and highly skilled master chefs from the French Culinary Institute. The content is presented in a step-by-step, picture-perfect format, allowing every reader to follow along and practice simultaneously. "French Cuisine Basics I" categorizes fundamental techniques and applications by main courses, along with easy-to-match dessert dishes and basic preparation techniques for various French soups, such as: white soup, brown soup, chicken soup, beef soup, fish soup, white cream soup, clear soup, and more.