"French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian"--by Chef François de Mélogue--from Paris direct to your table—classic Parisian cooking--complete French cookbook for beginners (see my review)

French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian

Classic Parisian cooking comes home in this French cookbook for beginners.

The French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that’s perfect for beginners, you’ll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries.

Author François de Mélogue breaks down classic French cookbook dishes like Duck Confit with Crispy Potatoes, Bouillabaisse, and Coq au Vin into easy-to-follow steps perfect for the newcomer. Along the way, you’ll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let’s get cooking the French way! Bon appetit!

This essential French cookbook for beginners includes:

• Classic flavors—Discover more than 75 recipes you’ll love, from Steak Tartare to Tarte Tatin.
• A taste of Paris—Learn to shop like a Parisian and how to prepare 4 classic cocktails from the City of Light.
• Essential extras—Beyond French cookbook recipes, you’ll find 12 tips for souffle success, expert advice on how to make a pan sauce, and a guide to French wines.

MY REVIEW:  "French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian"--by Chef François de Mélogue--is much more than a cookbook featuring delicious French cuisine. The introduction, in which Chef Francois details his early life with another great cook--his own mother--is written with great love of subject and an obvious passion for the good things in life. The reader is then treated to "Parisian Home Cooking 101" which features "Travels to the City of Lights"; "The French Obsession With Food"; "The French Pantry"; "Kitchen Equipment"; "How To Shop Like a Parisian"; and "French Wine". With great relish, the Chef explains "The Holy Trinity Of Salts"; "Herbs And Seasonings"; "The Three Fats Of France"; "Vinegars"; "Mustards"; "Staple Fruits And Vegetables"; and much more. The section on French wine advises how to match food and wine, offers notes on six wine regions, and explains how to read a wine label and how to serve wine. Then there are the recipes--from "Breakfast & Eggs"; "Appetizers"; "Salads & Sandwiches"; "Soups & Stews"; "Main Courses"; "Sides & Vegetable Dishes"; to "Desserts". You'll dream and drool over such delectable dishes as: "Almond Brioche Toast"; "Burnt Fingers"; "Croque Monsieur"; "French Onion Soup"; "Simple Roast Chicken"; "Potatoes Anna"; and "Chocolate Pots de Creme". The recipe for "French Onion Soup" is a "must-make stand-out"--infused with so much savory goodness, it will immediately become a family favorite.

Book Copy Gratis Callisto Publishers

Chef François de Mélogue



Chef François grew up in a very French household in Chicago.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience, Chef François brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top in his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003. While working with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients he uses to create his dishes. Chef Francois specializes in simply prepared Mediterranean-inspired cuisine that is enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. In line with his belief that food should be prepared without unnecessary distractions or alterations, Chef François creates honest, healthy and delicious cuisine that is approachable and always delightful.Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled Cuisine of the Sun: A Ray of Sunshine on Your Plate, and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris.

Follow his blog Pistou and Pastis and Simple French Cooking both websites are filled with delicious recipes and beautiful photos.

http://eattillyoubleed.com