The Cook's Atelier
Recipes, Techniques, and Stories from Our French Cooking School
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2.0 • 1 Rating
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- $12.99
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- $12.99
Publisher Description
The renowned school “shares the classic techniques they teach: It’s French cooking made easy, interspersed with a glimpse into life in regional France” (Fathom).
IACP Cookbook Award for Food Photography & Styling
IACP Cookbook Award for Design
Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking.
Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:
Green Garlic SouffléWatermelon and Vineyard Peach SaladLittle Croques MadamesSole Meunière with Beurre Blanc and Parsleyed PotatoesSeared Duck Breast with Celery Root Puree and ChanterellesMadeleinesPlum Tarte TatinAlmond-Cherry Galette
More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and “is likely to have readers fantasizing about their own escapes to France” (Publishers Weekly, starred review).
PUBLISHERS WEEKLY
Mother and daughter Taylor and Franchini originally from Phoenix, Ariz. offer classic French recipes based on their cooking school of the book's title in the Burgundy region. Seasonal dishes such as small galettes with leeks and goat cheese and green garlic souffl are interspersed with profiles of local artisans, including pharmacist-turned-shepherd Yan Lagouge, whose sheep and goats provide milk for soft cheeses and yogurt. The descriptions and instructions are clear and practical ("The frisee wilts slightly when drizzled with a warmed vinaigrette and topped with a poached farm egg"). Menus are seasonal and thematic: a collection of dishes meant to be eaten by a roaring fire in damp weather includes baked endive gratin, while dinner in a vineyard (which the authors managed to pull off, but acknowledge was probably a once-in-a-lifetime event due to complicated logistics) ends with a buttery cake made moist with peaches and raspberries. Background information is as thoughtfully composed as the recipes: Sections on tools, basic methods and "rituals," and a brief section on clarified butter and compound butters are helpful. The authors are remarkably adept at conveying what makes their adopted home so special, and their seductive book is likely to have readers fantasizing about their own escapes to France.
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