* Justin is the first New Zealand chef to write such a comprehensive book that demystifies French technique.
* Over 300 recipes, from hearty roasts and braises to sorbets and delicate pastries, with more than 150 full-colour photographs.
* Justin is in great demand for Master Classes both in Australia and New Zealand, with his first book Bécasse: Inspirations and Flavours recently winning Best Chef Book at the Gourmand World Cookbook Awards.
French Lessons is a comprehensive and colourful guide to mastering French cooking from one of New Zealand's most popular and innovative chefs. Drawing on his training & experience in the kitchens of French restaurants in Europe and Australia, Justin North has compiled this beautifully designed, all-encompassing volume that demystifies French cooking, explaining each technique in clear language as Justin guides home cooks through each recipe.
A guide to the basics, listing essential ingredients & equipment, this book guides readers to the heart of the book: 23 individual lessons, each based on a particular course or technique. Chapters include basic Stocks and Soups, Sauces and Pastries, Steaming, Poaching, Braising, Grilling and Frying. Sweeter courses are Sorbets, Ice Creams, Fruit and Chocolate.
French Lessons contains more than 300 recipes. They are simple and straight forward, and each comes with Justin's recommendations for accompaniments.
Recipes are illustrated in full colour throughout, and are teamed with step-by-step technique photos to ensure clarity and understanding. This is a must-have for every kitchen bench top and will become a well-worn companion to anyone interested in French cookery and expanding their repertoire.
About the Author
Justin North began his career in his native New Zealand, before travelling to the UK where he worked with renowned chef Raymond Blanc. After three successful years honing his skills abroad, he returned to Australia where he cooked with Liam Tomlin at the much-missed Sydney restaurant, Banc. In 2001, Justin opened his own establishment, Bécasse, with his wife Georgia. Bécasse met with instant critical and public acclaim, being crowned Best New Restaurant by the Restaurant & Catering Association, and more recently taking out the award for Best Restaurant in the Sydney Morning Herald Good Food Guide 2007. Justin is the author of the award-winning Bécasse: Inspirations and Flavours.
