The Complete French Cooking Course: Master Recipes and Techniques from the Ferrandi Paris School of Culinary Arts

This authoritative and comprehensive tome from France’s leading professional culinary school, FERRANDI Paris, is the ultimate reference for mastering the art of French cooking.

Perfect your kitchen prowess with this essential guide, developed by the expert chefs at the prestigious FERRANDI Paris school of culinary arts. This extensive resource—richly illustrated with more than 1,300 photographs—covers everything from foundational sauces and kitchen equipment to techniques for preparing fruit, vegetables, seafood, and meat dishes. Refine your technical skills with 138 precise, step-by-step illustrated instructions, from filleting fish with precision to creating airy potato soufflés. This comprehensive reference also includes practical illustrations on various meat cuts, how to identify mushroom species, charts of ingredient seasonality, and more. As you build your culinary expertise, this guide will help you graduate from basic to more sophisticated and technically advanced dishes. Featuring 143 recipes, including three-star options, this book allows you to hone your skills and expand your culinary repertoire over time. Whether you’re just starting your culinary journey or aiming to refine your skills, this book equips you with everything needed to achieve culinary excellence through indispensable professional advice and guidance.

FERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad. Their best-selling cookbook series includes French Pâtisserie, Chocolate, Vegetables, Fruit and Nuts, Charcuterie, Pâtés, Terrines, Savory Pies, French Boulangerie, Meat, Poultry, and Game, and Fish and Shellfish. Michel Tanguy is a culinary journalist and cookbook author. He is editor in chief of Thuriès, a gastronomy magazine. Eric Fénot is a culinary photographer and founder of the culinary magazine 180°C.