The best
French Cooking, Food & Wine books:
Reddit reviews
From 3.5 billion Reddit comments
The best of French Cooking, Food & Wine books by number of unique Reddit comments:
![Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region](https://m.media-amazon.com/images/I/51JXZPMyN8L._SL500_.jpg)
![My Paris Kitchen: Recipes and Stories [A Cookbook]](https://m.media-amazon.com/images/I/51BSOlE-cOL._SL500_.jpg)
Top Reddit reviews mentioning French Cooking, Food & Wine books:
I also highly recommend Jacques Pepin's New Complete Techniques. It's a little less "science of cooking" but it's literally an encyclopedia telling you how to do everything from a brunoise to boning a chicken.
Also worth checking out is Samin Nosrat's Salt, Fat, Acid, Heat in which she breaks down all cooking into these four categories.
Escoffier's book, Ma Cuisine, is the classic and it's a lot more manageable than you'd expect. For the most part, his recipes are very simple and clear.
For something more modern, I'd go with Institute Paul Bocuse or Jacques Pepin's books (which are very clear on technique whilst still being accessible to home cooks).
I find Julia Child's books to be a little dated.
New Complete Techniques by Jacques Pepin
Update of his classic la Technique from the 70's. It's just a cookbook, but it's a cookbook where every recipe is chosen specifically by a master to demonstrate a fundamental culinary technique. Super illustrated, and if you get a physical copy it comes with a DVD of live demonstrations. Everything from how to truss a chicken to how to make a dry caramel that won't recrystallize as it cools. It's been called "culinary school in a box". Yes, Pepin is very French, so the recipes themselves are heavily skewed towards French haute cuisine (which may or may not be your thing. How do you feel about heavy cream?) but the knowledge and skills are universal. It's a good way to get from just "following" recipes to really understanding whats being done and why, and gaining the confidence to make changes and improvise.
PS: I recommend this because of what you said about your access to specialty ingredients and equipment, not in spite of it. Aside from the odd truffle or obscure herb, everything he talks about should be available in a well stocked American super market. French food has a reputation, but this is not a book about how to make snobby food for rich people, it's about teaching you how to go into a kitchen with a chicken, an onion, some celery, some butter and some flour and come out with something mind blowing.
A roommate and I worked our way from one end of Escoffier. Took several years but it was fun.
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes https://www.amazon.com/dp/0517506629/ref=cm_sw_r_cp_api_fab_UapEFbX1FJ9P8
I have Tante Marie's kitchen. Wonderful book.
Also the Escoffier Cookbook and Guide to the Fine Art if Cookery is hard to beat. Taught me so much about stocks, sauces , meats, wines and patience.
https://www.amazon.com/dp/0517506629/ref=cm_sw_r_cp_apa_glt_fabc_FBFPG72PN0DW6G9MC538
Since you do know what you like to cook and likely are able to come up with ideas, I'd go to Jacque Pepin's book, the newer version that more or less replaces his early classics, Le Methode and Le Technique.
https://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110/
Heavy on knowledge and technique, the things you would have trouble inventing for yourself. But most techniques are explained and then followed by meaningful recipes where you can apply them. And being Pepin's they're going to be good food.
I absolutely looved the book 'French Kids Eat Everything'. It's about an American mother with some very fussy eaters who decides to move to France - where that's much less accepted. There is a tiny uppity sense to the book (you may see what I mean if you read it) but the advice in it is unbeatable, and I recommend working through it to find the gold.
There's a lot about creating a really relaxed and happy attitude towards food. There's no cajoling to eat their entire plate, dinners are treated as fun and family oriented. If they don't want to eat, they don't have to (i.e. let them experience being hungry) but they do have to try certain foods and sit through the meal time. There's less snacking and more involvement with cooking.
There's also a lot about the psychology of trying new foods in different ways, and how it can take many many tries to 'like' something. It's a little bit of fun exploration (and you're in the perfect age group for this) and little bit of tough love - in order to set your kid up for some really healthy eating habits his entire childhood.
It even helped my eating habits!
https://www.amazon.com/French-Kids-Eat-Everything-Discovered/dp/006210330X
The best advice I can give is learn how to do things the classic way. From there you can your own twist on things. This also comes from experience, oh I have these things in my fridge so I can make this with it.
Often times as well the best ideas are the ones that just happen. This drives my wife nuts, she likes to plan what we are eating for the week and when I cook on my days off (I am a chef so I don’t cook at home very often) I just go through the fridge and pantry and just start cooking with out any firm end goal.
Keep practicing the classics and eventually you will start puzzling things together
For learning the classics check out this book (Le Culinary Guide by Escoffier)
For adding your own twist check out The Flavor Matrix By James Briscione this will teach you how to put flavors together.
Good luck!
Every kitchen needs a copy. Buy the two-volume version. You will learn to be a much better cook! Suggest it as gift if someone asks what you'd like. Amazon:
Bakewise is awesome, the author is a chemist and really delves into the science behind ingredients, techniques, etc.
From amazon: "It's not surprising that James Beard Award-winner Corriher (CookWise) once worked as a chemist. Her no-nonsense approach to cakes, muffins, breads and cookies shows her deep knowledge and understanding that baking is, above all things, a science. This hefty collection of more than 200 recipes offers amateur and expert bakers alike clear, numbered steps and a plethora of information on ingredients, equipment and method. Invaluable troubleshooting sections solve pesky problems on everything from pale and crumbly cookies to fallen soufflés."
The Art of French Pastry by Jacquy Pfeiffer. If you have ever seen Kings of Pastry he is the first guy you are introduced to. I highly respect the man and recently came across this book. I am a professional in the industry and find it informative to look back on. He explains the hows and whys, gives great step by step information and its an awesome intro into the trade.
Have you looked at Jacques Pepin's book 'Techniques': https://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110/ref=sr_1_1?crid=38ZIW4QG4THC1&keywords=pepin+techniques&qid=1667921130&sprefix=pepin+techniques%2Caps%2C204&sr=8-1
It's very easy to follow, lots of step by step pictures but it's still a good technical grounding.
beep boop! the linked website is: https://www.amazon.co.uk/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110/ref=sr_1_1?keywords=pepin+technique&qid=1663342888&sr=8-1
Title: Jacques Pepin's New Complete Techniques: Revised Edition of the Classic Work: Amazon.co.uk: Pépin, Jacques: 9781579129118: Books
Page is safe to access (Google Safe Browsing)
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Good question. The answer is, not by following recipes- until you want to learn the slow way. You'd want to instead study technique. Consider Jacque Pepin's Technique.
You can't go wrong with Mastering the Art of French Cooking. It's a delight to read and it's from an era when folks had more time to spend in the kitchen so you'll get details and tips that are beyond what most folks today are familiar with.
https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405
No
This is coming from a Culinary school Graduate
you would be better off taking a business management course and getting servsafe certified as well as any other required certifications in your area
​
to learn the classical French Techniques which will enable you to do 90% of recipes
study and practice with this book
and learn the science behind the why with This one
This book is phenomenal. Friend got me it, it’s pretty much everything from tying your shoe to the most complex meals . It’ll help in every aspect , butchering meats, filleting fishes, stocks, soup, clarifying butter , how to make nice dishes and even really fancy dishes . It’s on sale right now and is a must have got everything you need in one book institut Paul book
I would find an approach you like and build on that.
For example, I like Jacques Pepin. He has a ton of videos and recipes on the web, he has books as well. Some of his cookbooks are great and his Techniques is a great reference guide: https://www.amazon.com/dp/1579129110/
The Kindle edition occasionally goes on sale for $4.99.
Mark Bittman has many good books for beginners, like how to cook everything:
https://www.amazon.com/dp/1328545431/
Kenji Lopez-Alt has lots of videos, articles and two very good cookbooks. He takes a more scientific approach that is not for everybody, but he is the best at what he does.
If you want to go classic American, pick up Joy of Cooking. I like the 1976 edition.
There are lots of celebrity chefs who are full of hooey, and by sticking with someone you trust, you can avoid disasters. Then, when you have some experience you will be able to judge new recipes.
Shirley Corrihur's "Bakewise" covers the how's and why's of baking:
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes https://www.amazon.com/dp/1416560785/
Michael Ruhlman's "Ratio: The Simple Codes Behind the Craft of Everyday Cooking," covers some important baking ratios. (The Kindle Ed is on sale right now.)
Kenji Lopez-Alt covers the science of cooking. He has several good videos on YouTube where he makes pizza and artisan bread.
Stella Parks is a terrific baker who covers the science of baking. Her award winning book may be interesting to you:
BraveTart: Iconic American Desserts https://www.amazon.com/dp/0393239861/
The Escoffier is always a solid choice.
https://www.amazon.com/Escoffier-Cookbook-Guide-Fine-Cookery/dp/0517506629
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
it also covers ingredients, techniques, menus, and more.
I recommend the book, “French Kids Eat Everything” by Karen ale Billon. She’s a Canadian mom who married a Frenchman, and moved their two daughter to rural France when they were young.
In Canada they had been extremely picky eaters: pizza, McDonald’s, cereal, etc.
Growing up in France though, they now eat anything: fish, beans, vegetables, etc.
The basic premise is that in France, children are given the exact same food as the adults, no “kid version” of dinner is prepared. They are given some of everything on their plate. They don’t have to eat everything, but they do have to try everything. They believe that a kid has to try a food around 10 times to know if they like it. There is no snacking. So if they’re hungry, they need to wait for breakfast, lunch, or dinner.
The family sets the table with plates, silverware, and water. And they all sit and eat together. These food habits are why France and Italy have some of the most high calorie cuisines, yet some of the healthiest people in Europe.
American food traditions are wretched. Picky eaters are a symptom of our culture.
French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters https://smile.amazon.com/dp/006210330X/ref=cm_sw_r_cp_api_glt_fabc_A334N7KYH52VMGVSD8RE
Some time ago I stumbled upon this book about helping kids enjoy different foods: French kids eat everything. I didn't read it myself but it has some good reviews so maybe it's worth checking out.
Good luck to you. If you can, buy this book immediately.
The Art of French Pastry: A Cookbook https://smile.amazon.com/dp/030795935X/ref=cm_sw_r_cp_api_glt_fabc_HBA6215HZX1739AQN01T
It’s a wonderful comprehensive resource. Judging by what you described you will be making a ton of buffet product. Verrines will be your best friend.
BakeWiseis one of my favorites.
750 pages of step by step illustrated instructions of basic cooking techniques. $26 for information that most people need to go to culinary school to learn.
If you are interested in French cooking, Jacques Pepin's New Complete Techniques is a great book to have.
The Kindle version is offered at a huge discount several times a year. (I paid less than $5.)
https://www.amazon.com/dp/1579129110/ref=cm_sw_r_cp_apa_glt_fabc_PPW1YCPKV42XAG04B4G2
There are tons of great Pepin videos on YouTube.
For example, how to debone a whole chicken is a classic technique Pepin does that is really fun to watch:
The Art of French Pastry by Jacquy Pfeiffer is one of those books that were designed for people to “cook the book” as it is intentionally ordered so that following the whole book will make you well rounded in French pastry. Cant get into baking without Rose Levy Bernanbaum’s books btw.
Im also quite a fan of Thai Food by David Thompson which I would say is the definitive English text on Thai cuisine. I would also purchase. Jacques Pepin’s New Complete Techniques which is a combination of his La Technique and La Methode which have taught many of the top chefs today. Even Thomas Keller who published Under Pressure learned from these books. I recall him saying that he still makes the choux swans that he learned from those books. I recommend this book as you seem to have an interest in polishing up your technique so why not recommend the Bible of Technique?
Also look at The Art of Mexican Cooking by Diane Kennedy. Asian Dumplings by Andrea Nguyen is also great. Honestly, any book by her is wonderful as she is a phenomenal teacher. I was going to say Fuchsia Dunlop but you already mentioned her. She was one of my favorite chefs to ever meet. Oh and please look into Yotam Ottolenghi’s books. Whenever he announces a book, I just preorder. I like to buy the UK versions as I prefer weight over volume and the covers are much better than the American versions we have. His Jerusalem cookbook is absolutely beautiful in comparison to the American version.
Technique, the how of the kitchen, and flavour affinities, the why.
Technique is knife skills, knowing the appropriate way to cook different proteins, stock and sauce making, how a roux works, how to emulsify, how to debone a chicken, properly dice an onion, all the ways to cook an egg, basic doughs. Jacques Pepin's La Technique is a great introduction to these skills.
Flavour affinities is knowing what goes with what. What ingredients compliment each other. How to properly balance a dish with fat, acid, texture. The Flavour Bible is a great resource for learning this. Its like a thesaurus of food, whats in season, how best to prepare an ingredient. When culinary students ask how to develop their palates the answer is simple: eat. Explore different cuisines.
These are the two things that lead to intuitive cooking rather than relying on recipes.