“He’s one of the best of the best French chefs,” says Barthélémy, though part of what made Ducasse revolutionary is his ability to mix highbrow and lowbrow. One of the most prolific figures in modern French cuisine is Alain Ducasse, a chef with 21 Michelin stars under his belt whose books were referenced by five of the ten chefs on our panel. So whether you’re an aspiring chef who’s dreaming of your own Michelin star or an occasionally fancy diner who wants to feel more confident ordering at a French restaurant, there’s a French cookbook here for you. However, since most of these highly trained, professional chefs use these cookbooks for reference or inspiration rather than for step-by-step recipes, we’ve also included a few honorable mentions that are better suited for home cooks. We included all titles that were recommended by two or more chefs.
Tropez Eric and Bruce Bromberg, co-founders and co-owners of Blue Ribbon Restaurants François Payard, culinary director of KarVér Brasserie and author of Payard Desserts Nicholas Stefanelli, chef and owner of Michelin-starred Masseria and Sung Park, executive chef at Brasserie Seoul.Įach chef sent us a list of favorite French cookbooks, from their most-referenced encyclopedias to the newer cookbooks that are inspiring their dishes now. This panel of experts included Eric Ripert, chef and co-owner of three Michelin-starred Le Bernardin Daniel Boulud, chef-owner of seven New York City restaurants, including two Michelin-starred Daniel Corey Chow, chef de cuisine at three Michelin-starred Per Se Daniel Rose, chef at James Beard Award–winning Le Coucou Gérald Barthélémy, co-owner and executive chef at St. Here, we surveyed French and French-trained chefs to find the essential French cookbooks.įor our primer on French cookbooks, we consulted a group of ten chefs who work at or own French restaurants, or are French-trained, having attended culinary schools such as Le Cordon Bleu in Paris and L’Académie de Cuisine. My only regret is that I didn't have this book a long time ago.Welcome to Reading Lists, comprehensive book guides from the Strategist designed to make you an expert (or at least a fascinating dinner-party companion) in hyperspecific or newsworthy topics, like North Korea or wine. Every recipe I have tried so far has met or exceeded my expectations.It is written in a simple, straight forward way that is easy to understand. What can I say, I love this book and keep it by my chair to read and savor it is a journey and an education. Doing so has helped me understand how to blend ingredients to produce the wonderful flavor in dishes you would typically only find in a very good restaurant.
I am a home cook with no professional training so find myself perusing the glossary often.
The pictures and instructions are excellent.
It shows you how to cook anything and everything. This book has recipes that can be used by the two person household or for serving a large family or a crowd. It not only provides wonderful recipes from the best cooking schools and restaurants across the United States but also tells you how to set up a commercial or personal kitchen, and how to keep it clean and the food safe. This book was written for the culinary student whether in a school or your own kitchen.
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