Available on ckbk now

French

by Damien Pignolet

from the publisher

In a world where everything has to happen instantly, I am pleased to offer you a manual for cooking slowly and carefully. My hope is that my book will bring something of the traditional craft of French cooking to all who love to cook.'

A chef dedicated to the improvement and refinement of his craft, Damien Pignolet has made his name with immaculately prepared and simply presented food inspired by French classical and provincial cooking.

Keen to pass on his knowledge of the techniques and methods he has honed over the years, he has devoted himself to writing this comprehensive collection of timeless French recipes. Here are essential recipes for everything from basic brown stock and foolproof mayonnaise to rustic country terrines and hearty braises, not to mention a tempting introduction to the magic of the pastry kitchen. While staying true to the French tradition, Damien takes prides in making sure his recipes are suited to home cooking in a domestic kitchen. His clear, unfussy instructions and friendly advice will give you the confidence to expand your culinary repertoire.

Complemented by Earl Carter's beautifully rich and lavish photography, this is a cookbook to be used and treasured.

Most popular

Original Publisher
Lantern
Date of publication
2005
ISBN
192098917x

Features & Stories

Author profile: Damien Pignolet

Author profile: Damien Pignolet

Damien Pignolet has been an influential chef and teacher of cookery in Australia for more than four decades. He trained at the William Angliss College of Catering in Melbourne, and his long career as a chef in and around Sydney at restaurants including Pavilion on the Park, Claude's and Bistro Moncur in Woollahara. He is the author of two cookbooks, French and Salades, both now available in full on ckbk.

Recommended by

Cath Kerry

Writer, trainer, former chef and restaurateur

Totally useful and engrossing.

Martin Boetz

Cooks Co-op