Designed for use as a home cooking class, this essential guide to mastering French culinary techniques and recipes features :

575 illustrations, including 400 step-by-step photographs
95 culinary techniques and kitchen skills : cooking methods, cutting techniques, how to prepare vegetables, meat, and fish
100 building-block recipes for doughs and batters, stuffings, sweet and savory sauces, cake bases and fillings, and more
165 iconic french recipes for appetizers, fish and shellfish, poultry, meats, vegetables, cheese, and desserts, graded for complexity with a three-star rating, including : Bouillabaisse, Sea bass in a salt crust, Boeuf bourguignon, Salade Niçoise, Ratatouille, Tarte Tatin, Raspberry charlotte, Opéra
Practical references : illustrated guides to equipment, meat cuts, and French produce ; conversion tables ; extensive cross-references to techniques and recipes ; glossary ; detailed index
Signature recipes by nine Michelin-star chefs and culinary artisans : Stéphane Augé, Régis Marcon, Alain Passard, Gérald Passédat, Anne-Sophie Pic, Jean-François Piège, Didier Stéphan, Xavier Thuret, Yves Thuriès

Vincent Boué : livres de l'auteur