French RECIPe
CATALOGUE.
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.
What are we cooking today?
BRAISED SHORT RIBS WITH PORT WINE, STAR ANISE & CINNAMON
Another recipe inspired by The Flavor Bible, which explores how certain ingredients (often unexpectedly) come together to create harmonious, layered flavors. Here, the combination of port wine, star anise, and cinnamon brings warmth, depth, and a touch of intrigue to classic braised short ribs.
POULET SAUTE ALICE
Sautéed chicken in butter served with a creamy mushroom sauce flavoured with white wine, cognac and mushrooms.
SAUCE PIQUANTE
This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs.
french cabbage soup
Try this all time French classic and discover how simple fresh ingredients can really yield a tasty and hearty soup
Fish Dugléré
Fish Dugléré is freshly filleted fish cooked in a fish stock made from the fish bones produced during filleting. The fish is then served with a classic sauce vin blanc (white wine sauce) with diced tomatoes and parsley.
CHICKEN STOCK
Escoffier style white chicken stock – a good all around stock with subtle flavors to use at home
CHICKEN CHASSEUR.
The chicken chasseur also called the hunter’s chicken (poulet sauté chasseur) is a classic French recipe sauté chicken served with a Fragrant sauce flavored with, cognac tomato sauce, mushrooms, tarragon and parsley.