{"title":"Hubert Delorme","description":"\u003cp\u003eHubert Delorme has carved a niche in the culinary world with his extensive knowledge and passion for French cuisine. His expertise is celebrated through works that have become essential reading for both aspiring chefs and food enthusiasts.\u003c\/p\u003e\n\n\u003cp\u003eDive into \u003cem\u003eThe Complete Book of French Cooking\u003c\/em\u003e, a masterful guide that captures the essence of traditional French cooking. This collection offers a rich variety of recipes, providing insights into techniques that make French cuisine globally revered.\u003c\/p\u003e\n\n\u003cp\u003eHubert Delorme’s books are imbued with a deep understanding of culinary arts, making them invaluable resources for anyone eager to explore the intricacies of French gastronomy. Whether you are a novice cook or a seasoned chef, Delorme's works will inspire and guide you through the delightful art of French cooking.\u003c\/p\u003e","products":[{"product_id":"the-complete-book-of-french-cooking-by-vincent-boue-9782080421937","title":"The Complete Book of French Cooking","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eLegendary chef Paul Bocuse described this essential guide as \"an invaluable kitchen companion\" for novice and established cooks.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eTraditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook.\u003c\/p\u003e\n\n\u003cp\u003eThe secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.\u003c\/p\u003e\n\n\u003cp\u003eOne hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.\u003c\/p\u003e\n\n\u003cp\u003eCross references to techniques, culinary terms, and complementary recipes facilitate navigation. The volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":46833610850540,"sku":"9782080421937","price":85.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/19826253482928.jpg?v=1758468035"}],"url":"https:\/\/bookhero.co.nz\/collections\/hubert-delorme.oembed","provider":"Book Hero","version":"1.0","type":"link"}