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Start the conversation in your choice of over 70 world languages and dialects through courses crafted using conversational methodology. Every self-paced language course introduces the learner to cultural insights and grammatical nuances specific to their language of choice, delivered through native speaker dialogue, and created with each individual learner in mind.
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The second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, éclairs, rings, and more.
Whether it be a savory petit éclair filled with an avocado mousse layered with...
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Master the art of classic French sauces. The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that...
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Soufflés are light and airy, flavored baked dishes with a creamy texture. Greg Patent has been baking them for decades. Through soufflé basics, a lesson on beating egg whites, and a review of sauce bases, Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques. Savory recipes include Leek and Pancetta, Fennel,...
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Holly Herrick loves France and French cooking. And in this cookbook ( her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique.
Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and...
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