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The New Essentials of French Cooking
The New Essentials of French Cooking
The New Essentials of French Cooking

The New Essentials of French Cooking

$35.00 Now $26.50
By Melissa Clark
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Overview

From omelets to soufflés, NYT Cooking presents a definitive guide to the French dishes that every modern cook should master. A companion book to our immersive digital experience, “The New Essentials of French Cooking” is your complete introduction to the world of French cooking today.

Winner of the 2018 James Beard™ Journalism Award for Innovative Storytelling. Now on sale! Additional discounts and coupon codes do not apply.

Read More

“The New Essentials of French Cooking” is available exclusively on The New York Times Store. Produced as an 8" x 10" softcover book, this guide features 164 pages of rich photography, detailed recipes and culinary history. The binding is sewn so it lays flat nicely in your kitchen workspace.

The 17 recipes in this guide are based on classics, incorporating simpler, more intuitive methods. The resulting dishes feel both contemporary and traditional, and are presented with history and context, information on ingredients, cooking advice and lessons in technique.

French food remains one of the most vibrant and delectable cuisines in the world. It is elegant and rustic, full of regional variety and foundational techniques. And it is influential: The development and codification of a national cuisine in France forever changed the way people around the world think about food. Join NYT Cooking in mastering these essential dishes. 

“The New Essentials of French Cooking” is written by Melissa Clark, a reporter for The Times Food department, where she writes a cooking column, creates recipes and appears in a weekly video series. She is the author of 38 cookbooks.

Specifications

Softcover: 164 pages
Publisher: The New York Times
Processing Time: 1-2 business days
Dimensions: 8" x 10" x .5"

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