French RECIPe

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French cooking academy cookbook - 100 essential recipe for the home cook

Master the art of French cooking with ease! This isn't just another cookbook—it's your passport to authentic, unique French dishes you won't find anywhere else. With clear and simple instructions, ingredients used that are readily available at your local supermarket, you'll transform from home cook to home chef in no time. If you love French cuisine, this book is an absolute must-have for your collection.

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What are we cooking today?

FCA content editor 3/8/24 FCA content editor 3/8/24

CORSICAN style RABBIT

The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta

FCA content editor 22/2/24 FCA content editor 22/2/24

Sauce Hachée

The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.

FCA content editor 25/8/23 FCA content editor 25/8/23

SAUCE GRENOBLOISE

Fish served with meunière-style sauce with capers, diced lemon, and croutons.

Kate Blenkiron 26/1/22 Kate Blenkiron 26/1/22

STEAK TARTARE

This Bocuse-style steak tartare is one of the best steak tartare recipes I have tried in a long time.