Les "nouvelles" bases de la cuisine, Jean Planche, Jacques Sylvestre, Jean-Paul Champenier
This book is a little beat up because I have used it so much. One could learn virtually all the techniques of classic French cooking from this book alone. Extremely concise and very clear with schematic drawings of various procedures. Copyright ?, hardcover, 668 pages, good (The spine is starting to come off; I assume it can be easily glued. The book is well-made and holds together well. A must-have for the French cook.)
This book is a little beat up because I have used it so much. One could learn virtually all the techniques of classic French cooking from this book alone. Extremely concise and very clear with schematic drawings of various procedures. Copyright ?, hardcover, 668 pages, good (The spine is starting to come off; I assume it can be easily glued. The book is well-made and holds together well. A must-have for the French cook.)
This book is a little beat up because I have used it so much. One could learn virtually all the techniques of classic French cooking from this book alone. Extremely concise and very clear with schematic drawings of various procedures. Copyright ?, hardcover, 668 pages, good (The spine is starting to come off; I assume it can be easily glued. The book is well-made and holds together well. A must-have for the French cook.)