Do you know your terrine from your tuile, does degorging conjure up images of Champagne and foie gras, flambéing get you in a flap and mirepoix make you muddled?
Never fear, it's time for some guidance from the godfather of French cookery, Alain Ducasse, and his definitive new cookbook: 'Cooking School'. Designed to demystify one of the most iconic cuisines in the world this looks set to be the go-to-guide for Mastering Classic and Modern French Cuisine for the uninitiated.
The legendary French chef makes for a fitting teacher, translating his many years experience at the top of French gastronomy into the new 200–recipe hardback. Alongside each recipe are comprehensive photos bringing the instructions to life and ensuring the confidence of the homecook progresses naturally along with the complexity of the techniques. The ultimate goal being haute cuisine at home.
The influential chef may have a restaurant empire, a string of Michelin stars, books, projects and accolades to his name, yet his ceaseless passion for French gastronomy shows no bounds – “For me, transmission is a fundamental value," he says and this new book lays testament to that lifelong passion. And after all, who better to help the homecook conquer French cuisine than the trusted master himself.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.