The Fundamental Techniques of Classic Cuisine, The French Culinary Institute. I’ve a number of what I would call technique books. Books that teach knife skills and base sauces as well as including recipes. I came across this book when we went on a road trip around California. We were staying in Napa and visited the Culinary Institute of America – a huge cookery school. We headed to lunch nearby and whilst on the way there my phone rang with a us number. I’d left a message with the French Laundry saying we were in town for a couple of nights and would take any tables they had. To our astonishment they had a table. And so we ate one of the most memorable meals of our lives that evening. This book has loads of great recipes dotted in and amongst the fabulous technique studies. First up was Shrimp and White Bean Cassoulet. A lighter take on the French classic but with all the comfort. White beans, prawns, leeks in a simple creamy sauce topped with breadcrumbs and parsley. Delicious.
Next up was Poulet Roti Grand-mère (Grand Mother’s Roast Chicken). A classic roast chicken with pearl onions, lardons, mushrooms and a gravy made from the juices. I turned the potatoes – I need loads more practice to get better at this. It was a great roast chicken.