French RECIPe

CATALOGUE.

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.

Peek inside

What are we cooking today?

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CREME AGNES SOREL

A chicken and mushroom velouté style cream soup inspired by Auguste Escoffier called the Crème Agnes Sorel.

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FIG & RASBERRY TART

A tart made for adults.

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POTATO, LEEK & SAFFRON

Learn how to transform a simple home style potato and leek soup into something that can be served in a restaurant.

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ANTIBOISE

A quick and easy bruschetta style sauce.Tomatoes in olive oil dressing with capers, garlic, toasted coriander seeds, basil and spring onions.

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EASY sauté CHICKEN

Tangy saute chicken ready in 30 minutes

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BASQUE CAKE

Basque cake

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LA MOUCLADE

Mussels in a saffron veloute sauce.

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GARLIC SAUCE

Just two ingredients, garlic and cream.

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CABBAGE ROLLS

Provencale-style cabbage rolls are a delicious family dish for cold winter nights.

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Crème de tomates

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BEEF CARBONNADE

Slow cooked beef with caramelized onions, fresh herbs and dark Belgium beer.

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PAPRIKA CHICKEN

Paprika chicken (Poulet au Paprika) is Hungarian-style recipe made popular in France by Escoffier.

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POULET SAUTE ALICE

Sautéed chicken in butter served with a creamy mushroom sauce flavoured with white wine, cognac and mushrooms.

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BREADING TECHNIQUES

Simple breading (crumbing) methods to make your meat, fish and vegetables more enjoyable.

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APRICOT ALMOND TART

Apricot Almond Tart made without a tart pan. Learn how to use puff pastry as a tart pan.

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DAUBE PROVENCALE

This white wine daube Provencale is an easy and tasty recipe that can be cooked in a one pot style.

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crème brûlée

The essential guide to making the perfect creme brulee.

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BRAISED LAMB SHANKS

Braised lamb shanks with rosemary and port wine sauce.

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TIAN PROVENCALE

The tian provencale is in essence a confit of zucchini and tomato.

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VANILLA SLICE

How to make a simple French style vanilla slice in 30 minutes.