French Cuisine and Cookbooks

Three spoons with different spices

French Cuisine

French cuisine is synonymous with fine dining, after al,l France is the birthplace of the Michelin Guide and most restaurants use some form of the French Brigade to organize their kitchen staff.  French influence on dining extends to wines as well—Champagne, Burgundy, Chardonnay, Sauternes, sauvignon blanc, cabernet sauvignon, merlot and pinot noir all originated in France.  French cuisine classics include:

Sides:  escargot, baguettes, foie gras, bisque, terrine, crepes, quiche, Dijon mustard, tourin, truffles, bouillabaisse, ratatouille, andouillette. Over 1600 cheeses including: Roquefort, Beaufort, Camembert, Comte, bleu de Bresse and Munster.

Main Dishes:  cassoulet, pot au feu, steak frites, coq au vin, boeuf bourguignon, confit de canard, jambon-beurre, Poulet chasseur,

Desserts:  macarons, éclair, crème brûlée, mousse au chocolat, souffle.

Beverages:   Champagne, Burgundy, Chardonnay, Sauternes, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir, Chartreuse, Cointreau.

French Cuisine Cookbooks

Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking.

The iconic American guide to French Cooking, written for the American market and published in 1961.

Delorme, Hubert, Vincent Boue. French Cooking: Classic Recipes and Techniques.

A book containing step-by-step kitchen techniques including: knife techniques such as chopping and paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, and dough preparations.

Montagné, Prosper. Larousse Gastronomique.

An encyclopedia of gastronomy focused predominantly on French cuisine, containing recipes for French dishes and cooking techniques.

Alice B. Toklas.  The Alice B. Toklas Cook Book.

One of the best-selling cookbooks of all time is famous for its Hashish Fudge recipe.  Between the two world wars, the home Alice kept with Gertrude Stein was a gathering place for Hemingway, Fitzgerald, Wilder, Matisse, Picasso and other artists and expats, who frequently dined on her cooking.

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