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French Hardcover – 24 Oct 2005

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Product details

  • Hardcover: 402 pages
  • Publisher: Lantern; First Edition edition (24 Oct. 2005)
  • Language: English
  • ISBN-10: 192098917X
  • ISBN-13: 978-1920989170
  • Product Dimensions: 3.8 x 20.3 x 26.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,170,801 in Books (See Top 100 in Books)

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Product Description


In a world where everything has to happen instantly, I am pleased to offer you a manual for cooking slowly and carefully. My hope is that my book will bring something of the traditional craft of French cooking to all who love to cook. A chef dedicated to the improvement and refinement of his craft, Damien Pignolet has made his name with immaculately prepared and simply presented food inspired by French classical and provincial cooking. Keen to pass on his knowledge of the techniques and methods he has honed over the years, he has devoted himself to writing this comprehensive collection of timeless French recipes. Here are essential recipes for everything from basic brown stock and foolproof mayonnaise to rustic country terrines and hearty braises, not to mention a tempting introduction to the magic of the pastry kitchen. While staying true to the French tradition, Damien takes prides in making sure his recipes are suited to home cooking in a domestic kitchen. His clear, unfussy instructions and friendly advice will give you the confidence to expand your culinary repertoire.

Complemented by Earl Carter's beautifully rich and lavish photography, this is a cookbook to be used and treasured.

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Most Helpful Customer Reviews

By stoveboy78 on 16 Nov. 2012
Format: Hardcover Verified Purchase
A truly great cookbook, the passion and dishes sing off the pages, nothing you have not heard of before but have you made it like this before?
Must buy for any Francophile. *****
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Most Helpful Customer Reviews on (beta) 7 reviews
1 of 1 people found the following review helpful
great french recipes 17 Sept. 2009
By Ivor E. Zetler - Published on
Format: Hardcover
Australia has a reputation for producing quality cook books; this is one of the best available. Damien Pignolet, one of the doyens of Australian cuisine, shares his vast experience in French cooking in this handsome volume. These are some of the areas he covers; stocks and sauces, entrees, charcuterie, soups, meat, poultry and game, fish and shellfish, vegetables and the pastry kitchen.

The recipes, most of which which I cannot claim to have attempted, range from simple to complicated. They are clearly explained and well laid out. "Creamy fennel soup" (simple enough for my basic culinary capabilities) is one of my favorites. I am steeling myself to attempt the doable but more involved "grilled sirloin Cafe de Paris".

The presentation of the book is exemplary and the superb photography is enough to make your mouth water.Pignolet's writing style is easily readable and expresses the warmth of his personality. I often read this book for mere pleasure and just fantasise about being able to create the wonderful dishes described. Strongly recommended.
1 of 1 people found the following review helpful
Stunning! 29 July 2010
By D. Christine Lehmkuhl - Published on
Format: Hardcover Verified Purchase
I lived in Sydney in the 80s and ate at Claude's when I could afford it (and get a booking). My recipe pages from Damien's cooking series at Accoutrement are stained, dog-eared and covered with notes, so finding that this book had been published was a Gift. Damien Pignolet is a brilliant and inventive, as well classically precise, (Australian) French chef. The book is a joy to read and use, from the beautiful font to the expansive Glossary. Quince Frangipane Tart! Damien Pignolet taught me to make a perfect pate brisee, and his technique is described and illustrated here.

His new book, "Salades" (ISBN:9781920989552), is going to be published in Australia in August 2010, and I will have to have it as well.
1 of 1 people found the following review helpful
Generous in his knowledge and recipes work 23 Oct. 2010
By Wild Thing Foodie - Published on
Format: Hardcover
This cookbook is one that you know the chef is not holding any knowlodge back for future publications. I have tried many recipes - and recommend that they be followed precisely(you definitely need a kitchen scale). The fresh raspberry tart, finished with sliced almonds sauteed with butter is a classy change from fresh fruit tarts painted with a melted fruit jelly glaze. Also, the lemon cake - nice and light - and suprisingly easy to make.
Highly recommend this treasure trove of cooking craft for intermediate level cooks.
French 5 Nov. 2007
By S. A. Manweiler - Published on
Format: Hardcover Verified Purchase
Excellent book containing wonderful French recipes with an Australian flair. This book will help me create many memorable dining experiences.
1 of 2 people found the following review helpful
Excellent livre! 26 Jan. 2012
By Vin - Published on
Format: Hardcover
I really love this cook book. I never really cooked French food before and now I have a good range in my repertoire. It is great read with many great recipes with a lot of advice on how to master the basics. Also it has beautiful photos of many recipes . Even my scrambled eggs improved! Well worth the money.
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