A Culinary Education in One Magnificent Volume
At 696 pages and close to 30 centimetres tall, The Complete French Cooking Course is not a cookbook to balance beside the hob. It is a culinary monument, the kind of volume that demands a clear stretch of worktop, a sturdy shelf and ideally, several years of use. Produced by Ferrandi Paris, the professional school founded in 1920, the book approaches French cooking properly, that is, as a discipline to be learnt in the correct order. Its 143 recipes are supported by 147 illustrated techniques and more than 1,300 photographs, moving from equipment, ingredient seasonality and foundational sauces to fish filleting, meat cuts, mushroom identification and technically demanding preparations such as potato soufflé. Unlike other cookbooks, here one should follow the the structure, because it is set out to explain why things work and how competence is built. The timing of this volume is also quite spot on. French food is firmly back in the conversation. Recent restaurant coverage has traced a return to bistros, brasseries and recognisable classics in Paris, London and New York, with diners again responding to proper sauces, pâté...
