Secrets of Good French Cooking

Master chef Paillon offers new ideas and techniques for the development of fine culinary expertise. He shows how to combine personal talent and inventiveness with the French method of preparation and cooking to create a meal worthy of a five-star Parisian restaurant. Thirty One pages of reference material reveal basic recipes, explain technique, and demystify such subjects as sauces and the singularly French understanding of herbs and spices. The 200 recipes for first courses, fish, meat and poultry, and fabulously rich desserts are lavishly illustrated with 600 full-color photographs and accompanied by 10 original watercolor paintings.