French by Damien Pignolet

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    • Categories: Stocks
    • Ingredients: onions; celery; vegetable oil; carrots; leeks; mushrooms; bouquet garni; chicken necks; chicken wings
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    • Categories: Stocks; French
    • Ingredients: bouquet garni; carrots; celery; leeks; onions; mushrooms; vegetable oil; chicken wings; chicken necks
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    • Categories: Stocks; French
    • Ingredients: bouquet garni; carrots; celery; leeks; onions; mushrooms; vegetable oil; chicken necks; game bird carcass; veal shanks
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    • Categories: Stocks; French
    • Ingredients: vegetable oil; veal shanks; beef bones; chicken necks; chicken wings; onions; celery; carrots; leeks; mushrooms; dry white wine; bouquet garni; tomatoes
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    • Categories: Stocks; French
    • Ingredients: bouquet garni; carrots; celery; leeks; onions; tomatoes; mushrooms; vegetable oil; dry white wine; chicken wings; chicken necks; lamb shanks; lamb neck
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    • Categories: Stocks; French
    • Ingredients: fish bones and trimmings; leeks; white onions; mushrooms; dry white wine; bouquet garni
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    • Categories: Stocks; French
    • Ingredients: brandy; dry vermouth; leeks; white onions; bay leaves; thyme; fish stock; tomatoes; prawn shells
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    • Categories: Stocks; French; Vegan; Vegetarian
    • Ingredients: dry white wine; brown onions; carrots; celery; mushrooms; bouquet garni; tarragon vinegar; white peppercorns
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: store-cupboard ingredients; whole cloves; bay leaves; white onions; milk; mace; white pepper
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: store-cupboard ingredients; stock; mace; bay leaves; lemons; white pepper
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    • Categories: Sauces, general; French
    • Ingredients: bay leaves; lemons; mace; store-cupboard ingredients; stock; white pepper; button mushrooms
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: store-cupboard ingredients; whole cloves; bay leaves; white onions; milk; mace; white pepper; Gruy√®re cheese; nutmeg
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    • Categories: Sauces, general; French
    • Ingredients: store-cupboard ingredients; whole cloves; bay leaves; white onions; milk; mace; white pepper; chicken stock; tomatoes; cream
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    • Categories: Sauces for meat; French
    • Ingredients: bacon; brown onions; carrots; dry white wine; bouquet garni; tomatoes; veal shanks; beef bones; chicken necks; chicken wings; vegetable oil; celery; leeks; mushrooms
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    • Categories: Sauces for meat; French
    • Ingredients: dry red wine; shallots; thyme; bay leaves; beef marrow; demiglace; butter; red wine vinegar; parsley
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    • Categories: Sauces for meat; French
    • Ingredients: bacon; brown onions; carrots; dry white wine; bouquet garni; tomatoes; vegetable oil; veal shanks; beef bones; chicken necks; chicken wings; celery; leeks; mushrooms
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    • Categories: Sauces for meat; French
    • Ingredients: red wine; shallots; thyme; bay leaves; veal stock; butter; parsley; red wine vinegar
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    • Categories: Sauces for poultry; French
    • Ingredients: wine; chicken stock; butter; mushroom soy sauce; parsley
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    • Categories: Sauces for meat; French
    • Ingredients: butter; brown onions; dry white wine; apple cider vinegar; demiglace
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    • Categories: Sauces for meat; French
    • Ingredients: bacon; quail; chicken necks; brown onions; carrots; celery; Cognac; dry white wine; bouquet garni; duck livers; butter; sherry vinegar; white pepper; veal shanks; beef bones; chicken wings; vegetable oil; leeks; mushrooms; tomatoes
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    • Categories: Sauces for fish; French; Vegetarian
    • Ingredients: shallots; dry white wine; white wine vinegar; butter; white pepper
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; butter; red wine; red wine vinegar; parsley; white pepper
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    • Categories: Sauces for fish; French; Vegetarian
    • Ingredients: shallots; Champagne wine; verjuice; butter; white pepper
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; white wine vinegar; egg yolks; butter; lemons; white pepper
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; lemons; butter; egg yolks; blood oranges; white pepper
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  • ISBN 10 192098917X
  • ISBN 13 9781920989170
  • Published Oct 24 2005
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

In a world where everything has to happen instantly, I am pleased to offer you a manual for cooking slowly and carefully. My hope is that my book will bring something of the traditional craft of French cooking to all who love to cook. A chef dedicated to the improvement and refinement of his craft, Damien Pignolet has made his name with immaculately prepared and simply presented food inspired by French classical and provincial cooking. Keen to pass on his knowledge of the techniques and methods he has honed over the years, he has devoted himself to writing this comprehensive collection of timeless French recipes. Here are essential recipes for everything from basic brown stock and foolproof mayonnaise to rustic country terrines and hearty braises, not to mention a tempting introduction to the magic of the pastry kitchen. While staying true to the French tradition, Damien takes prides in making sure his recipes are suited to home cooking in a domestic kitchen. His clear, unfussy instructions and friendly advice will give you the confidence to expand your culinary repertoire. Complemented by Earl Carter's beautifully rich and lavish photography, this is a cookbook to be used and treasured.

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