Shares two hundred recipes for dishes, organized from soup to dessert, that range from simple meals to elaborate menus for holiday celebrations, accompanied by special sections on the techniques of working with bread and pastry doughs.
Meant to accompany Pépin's PBS series, this book is full of typically French recipes, such as Cold Mousse of Chicken and Pistachios, as well as more innovative ones--like Broiled Lobster with Caramelized Corn. Winner of a 2002 James Beard Award.
Genre: Cooking + Food + Wine
Subgenre: Entertaining, Methods / Gourmet, General