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A01=Kendall Smith Franchini
A01=Marjorie Taylor
A08=Anson Smart
Age Group_Uncategorized
Age Group_Uncategorized
Author_Kendall Smith Franchini
Author_Marjorie Taylor
automatic-update
baking
basic butchery
Category1=Non-Fiction
Category=BGA
Category=DNBA
Category=WBB
Category=WBN
Category=WJ
cookbook
cookbook for french cuisine
cooking
cooking and baking
COP=United States
creams and sauces
cuisine
Delivery_Pre-order
dessert
engaging
eq_biography-true-stories
eq_food-drink
eq_isMigrated=2
eq_non-fiction
essential stocks and sauces
food
french baking
french cookbook
french cooking
french cuisine
french techniques and recipes
introduction to classic french cooking
Language_English
market inspired recipes
PA=Reprinting
pastry
preserving
Price_€20 to €50
PS=Active
recipes
softlaunch

Product details

  • ISBN 9781419728952
  • Dimensions: 229 x 279mm
  • Publication Date: 10 Apr 2018
  • Publisher: Abrams
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
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The debut cookbook from The Cook’s Atelier—the international culinary destination and cooking school in Burgundyis a beautifully photographed 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 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—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 timeless French dishes, such as:
 
  • Green Garlic Soufflé
  • Watermelon and Vineyard Peach Salad
  • Little Croques Madames
  • Sole Meunière with Beurre Blanc and Parsleyed Potatoes
  • Seared Duck Breast with Celery Root Puree and Chanterelles
  • Madeleines
  • Plum Tarte Tatin
  • Almond-Cherry Galette
 
Stories of food and life in the village and the unique atmosphere of the atelier accent this personal cookbook. We can almost hear the clanking of the copper pots, the hiss of the vintage espresso machine, and the merriment around the table, as we meet some of the region’s best small farmers and artisanal producers and experience how Marjorie and Kendall’s family works together to create this special place.
 
More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live.
Marjorie Taylor and Kendall Smith Franchini are the mother and daughter duo behind The Cook's Atelier, an epicurean center, cooking school, and wine shop in France's Burgundy region. Prior to moving to France, Marjorie trained at La Varenne and was proprietor of the acclaimed Ruby Beet Gourmet, a Phoenix-based restaurant and cooking school. Kendall studied viticulture and oenology at the Centre de Formation Professionnelle et de Promotion Agricole de Beaune and brings expertise from the Berkeley wine importer Kermit Lynch. The Cook's Atelier was named one of the "exciting new culinary trips" by Travel & Leisure, an "Insider's Pick" by Fodor's, and has been featured in Food & Wine, Kinfolk, Anthology, Design Sponge, Williams Sonoma, and more.