The Complete Book of French Cooking

This book is a newly revised 2023 edition based on Encyclopédie de la gastronomie française, originally published in 2009. A new French edition, Le Grand livre de la gastronomie française, was also published in 2023, and this volume is its English-language edition.

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This comprehensive volume brings together a wide range of techniques and knowledge essential to understanding and mastering French cuisine.

From preparing fundamental doughs and working with eggs to ingredient preparation, cooking techniques, herbs, and cheeses, the book provides detailed explanations of the essential skills and knowledge that form the foundations of French cooking.

Recipes are also presented by category, with an exceptional lineup of contributing chefs.

Anne-Sophie Pic contributes to the appetizers section, Gérald Passédat to fish, Jean-François Piège to poultry, Régis Marcon to meat, Alain Passard to vegetables, Xavier Thuret to cheese, and Yves Thuriès to desserts. The contributors include three-Michelin-starred chefs, MOF title holders, and other leading figures in French gastronomy.

The foreword by Paul Bocuse also offers a memorable message that perfectly reflects the spirit of the book.

From those wishing to learn the foundations of French cuisine to professional chefs working at the highest level, this is a valuable reference for cooks of all backgrounds.