Stephane Nguyen moved from his native France to America and after a while discovered he missed real French food. He did a lot of research and taught himself how to create authentic French cuisine. He and his wife started the French Cooking Academy online cooking school to share their expertise. They have gathered one hundred recipes they consider essential for those wanting to create authentic French dishes at home.
They start with two pages of tips, followed by French Staples with recipes for stocks, dressings, and sauces needed for the recipes in the rest of the book. Sections include Small Bites for All Occasions; Timeless Salads, Soups, and Appetizers; Mouthwatering Meats and Poultry; Dishes from the Sea; Classic and Regional Sides; and Treats, Tarts, and Desserts to Please Everyone. Each recipe has an introductory paragraph, a good ingredients list, thorough instructions, and a gorgeous colored photograph of the finished product.
This is written for an American audience and the ingredients are those one can find at a local supermarket. The writing is conversational and friendly, making the process not at all intimidating. Don’t miss the Slow-Cooked Beef in Dark Belgian Beer or the Potato Gratin with Mushrooms.
They start with two pages of tips, followed by French Staples with recipes for stocks, dressings, and sauces needed for the recipes in the rest of the book. Sections include Small Bites for All Occasions; Timeless Salads, Soups, and Appetizers; Mouthwatering Meats and Poultry; Dishes from the Sea; Classic and Regional Sides; and Treats, Tarts, and Desserts to Please Everyone. Each recipe has an introductory paragraph, a good ingredients list, thorough instructions, and a gorgeous colored photograph of the finished product.
This is written for an American audience and the ingredients are those one can find at a local supermarket. The writing is conversational and friendly, making the process not at all intimidating. Don’t miss the Slow-Cooked Beef in Dark Belgian Beer or the Potato Gratin with Mushrooms.
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