Abstract

According to the supervisor, who has him own restaurant in Paris, this is the book he ‘wanted to read when I started learning about French cuisine’.
Illustrated, easy-to-understand explanations of professional knowledge of French cuisine, from its roots, ingredients, cooking methods and local cuisine. Ideal as an introductory book & as an encyclopaedia of ingredients.
The book introduces vegetables, fruit, meat and fish by region, as well as specialities, alcohol, breads and sweets. The main cooking methods and sauces are also included. Cheese and alcohol can also be looked up alongside regional specialities and dishes, making it easy to find the perfect combination.
Top contemporary chefs are also organised and introduced.
By the end of the book, you will experience what it means to be an expert on French cuisine. If you are a fan, you will look forward to going to restaurants, and if you are involved in the business, you will want to make use of the ideas.
Even at dinner, if you know why the chef chose the ingredients and the cooking method, you will enjoy French food even more and want to know more about it.

Author’s Information

After graduating from Musashino Culinary Institute, he learnt the basics of French cuisine at Disney Sea Hotel MiraCosta before moving to France at the age of 22. While gaining experience in restaurants in Toulouse, Lyon and Paris, he learnt about the cuisine and culture of different regions of France. He has a strong relationship with producers and has a deep knowledge of everything from ingredients to cooking. He has won prizes in numerous culinary competitions, including the Célery Remoulade, and is highly regarded for his cuisine, which reflects the essence of French cooking. He currently runs a restaurant in Paris.