Le Grand Livre de la Gastronomie: Chefs, Techniques, Recettes, Conseils

More than 500 pages of French-language instruction in modern French culinary practice featuring demonstration and signature recipes from some of the most significant chefs working today.

Although the book was published in 2023, it was clearly being assembled over a number of years since it has a preface by Paul Bocuse, who passed away in 2018. Other contributors include:

• Régis Marcon
• Alain Passard
• Gérald Passédat
• Anne-Sophie Pic
• Jean-François Piège
• Yves Thuriès

Technique instruction covers everything from creating fundamental pastry doughs to peeling asparagus, fileting fish, opening scallops, preparing court-bouillon, and the creation of hot and cold soufflés. This part of the book contains many step-by-step photo sequences.

These skills in turn are employed in making a range of complete dishes, from truites aux amandes and canard à l’orange to cote de boeuf grillée avec sauce béarnaise and pot-au-feu.

The most contemporary elements are the recipes attributed to the chefs, such as Regis Marcon’s lamb cooked in a hay crust or Anne-Sophie Pic’s hot gouda souffle with black truffle and cognac.

Useful for kitchens where refreshers on French fundamentals are needed, or for motivated cooks who want to learn a wide range of core recipes and techniques.

Hardcover. Color photographs throughout. In French.