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Item Information   Holdings     Summary     More Content       More by this author     Taylor, Marjorie (Chef), author.     Subjects     Cooking, French.     Browse Catalog     by author:      Taylor, Marjorie (Chef), author.       by title:      The Cook's atelier :...         MARC Display

The Cook's atelier : recipes, techniques, and stories from our French cooking school / Marjorie Taylor and Kendall Smith Franchini ; with Anna Watson Carl ; photography by Anson Smart. by Taylor, Marjorie (Chef), author. New York : Abrams, 2018. Subjects Cooking, French. ISBN:  9781419728952 (hardcover) : 1419728954 (hardcover) Description:  399 pages : color illustrations ; 29 cm Contents:  Introduction. The story of The Cook's Atelier ; Our cooking philosophy -- French essentials. Gathering à al Française ; The French Cheese course ; The wines we sip / Burgundy wines ; Our kitchen potager ; Cook's tools / Batterie de Cuisine ; French larder / Provisions -- Seasonal menus. Spring ; Summer ; Autumn ; Winter -- Cooking school. Cooking methods and kitchen rituals ; Classic French techniques and recipes. Requests:  0 Summary:  The debut cookbook from The Cook's Atelier--the international culinary destination and cooking school in Burgundy--is a resource on classic French cuisine and an atmospheric chronicle of a family's life in a charming French village. 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 photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes such as 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 French dishes.   Copy/Holding information Location Collection Call No. Status   Hawaii State Library Business, Science & Technology 641.5944 Ta Checked In Add Copy to MyList

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