French Cooking Basics II

Author: Le Cordon Bleu Culinary Arts Academy
Publisher: Da Jing Cultural Publishing House
Publish Date: 2002-01-01
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 French culinary artistry
Many travel thousands of miles to France just to witness the charm of authentic French cuisine. "French Cuisine Basics I & II" is jointly created by experienced and highly skilled master chefs from Le Cordon Bleu Culinary Arts Academy. The content follows a step-by-step, one-step-one-illustration approach, allowing every reader to practice in sync. "French Cuisine Basics II" is categorized into red wine, white wine, and soup, introducing basic techniques, application examples, and paired desserts. It also covers the essence of French cuisine—sauce-making techniques, such as: Hollandaise sauce, Béarnaise sauce, and more, as well as techniques for handling fish and seafood. It can be considered an introductory guide to French pastry.