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So you’re undoubtedly a good cook. Maybe even a good chef, but that means something different where you live than where I live and work(ed). Here in France, a Chef is a Chef, the top person in the kitchen. Everyone else is a cook. They may be a Sous-Chef, a Chef de Partie, a Chef…
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Now that I have two daughters who speak French most of the time with each other and their mother, but English with me and then American when they watch Disney cartoons there’s plenty of possibilities for misunderstandings.As in, “Would you like some chips for tea?”In French, this would be thinly-sliced discs of potato fried in hot…
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This photo of me in my brand new chef’s whites was taken just before I started working as a dishwasher at La Table des Agassins, while I was in the throes of trying to escape from the horrible traiteur in Nimes. It didn’t stay this white for long.
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Eat Sleep Cook School! is now available for your Kindle from Amazon in the UK, http://amzn.to/1tr4QVW Amazon France, http://amzn.to/1tDzRnU and Amazon USA and many other countries, http://www.amazon.com/dp/B00MYWU976
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Now officially available for purchase online in the e-book format of your choice from Smashwords!https://www.smashwords.com/books/view/469523Through them it will, in a week or so, be available also from Amazon for your Kindle, from Apple via iBooks for your iPad and many more. Buy one for yourself and a few more for your friends!If anyone would like to…
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Ingredients250g mashed potato (see purée de pomme de terre recipe after chapter 22)250g choux pastry (see Choux Chantilly recipe after chapter 29)1 vat of boiling oil (optional)MethodFirst, don’t make your mashed potato too wet – hold back on the milk, add perhaps half the regular amount of butter and keep it stiff. Chaps.Next, don’t add…
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Ingredients250ml water5g salt10g sugar (or none if you’re making savoury buns)80g butter cut into small pieces125g plain flour4-5 eggs depending on size – see methodFor the Chantilly cream you’ll need:60cl thick cream40g icing sugarA couple of drops of vanilla extractMethodChoux pastry has a reputation for being very hard to make. It isn’t in fact the…
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Ingredients1 chicken, about 1.2 kilos100g flour80g butterHalf a litre of brown chicken stock (see recipe after chapter 17)For the sauce you will need:2 shallots, finely chopped250g button mushrooms, half of them chopped the rest – smaller ones – whole5ml brandy10ml white wineA little of your chicken stock20g butterA little tarragon – a couple of stalksA…
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Ingredients3 eggsThat’s it, nothing else. Just three eggsOh yes, salt. A pinch of salt.But that’s all.Salt and eggs.Oh, a knob of butter too.But that’s definitely it. Really nothing else.At allMethodThe simplest recipes are the hardest to master. Take the earlier (after chapter 22) example of mashed potato, which has only three or four ingredients –…
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Ingredients250g butter (the best you can get. Unsalted of course)150g – 200g shallots20cl white wine10cl white wine vinegar10-20cl cream (very optional)MethodCut the butter into 1cm cubes and put it back into the fridge.Now chop your shallots VERY finely. Very. 1mm dice. It’s easier, as I may have mentioned, when you’re on your 200th kilo of…
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