Simply French

How can a good cook become a great cook? It's all in the details.Becoming a good cook means learning principles that will last you a lifetime in the kitchen; withSimply French, you will never cook the same way again.Knowing when to season and how Appreciating the simple process of reducing a sauceAllowing meats and poultry to rest so they release maximum flavorThe simple art of straining a sauce for a refined condensed flavorKnowing why dried herbs are no substitute for freshIn Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find inSimply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.