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Book: Hardcover | 200 x 250mm | 288 pages | ISBN 9780670064540 | 02 Nov 2010 | Viking Canada
Marc Thuet

Celebrity chef and restaurateur MARC THUET is a fourth-generation chef who began his apprenticeship at his uncle's restaurant in Alsace, France, at age 12 and trained at the Lycée Hotelier. He appears in the TV show Conviction Kitchen and owns Toronto restaurants Conviction and Atelier Thuet, and the gourmet bakerycafé Petite Thuet with his partner, Biana Zorich.

FRENCH FOOD MY WAY

Marc Thuet

For over 20 years, acclaimed celebrity chef Marc Thuet has been creating culinary art and receiving rave reviews from food critics. Nothing quite compares with the experience of dining at Thuet's restaurant or biting into a warm baguette from his fine bakery. With French Food My Way, he brings his passion for French food home ... to your house.

This gorgeous full-colour cookbook captures Thuet's incomparable vision of French cuisine. It includes 100 fabulous recipes, organized by season, that feature introductions and suggestions to guide you through the preparation of these mouth-watering dishes. Each season includes an abundance of recipes for breakfast, lunch, dinner, and dessert. The book also features special dishes from Thuet's pantry, allowing you to easily prepare his famous preserves and sauces.

Enjoy white truffle scrambled eggs for breakfast and a three-meat burger studded with goat cheese for lunch, or savour wild duck casserole with fresh noodles for dinner and rhubarb crumble with vanilla ice cream for dessert. Whether shared in his cozy restaurant or in the comfort of your own home, the appeal of Marc Thuet's French cooking is irresistible.

Celebrity chef and restaurateur MARC THUET is a fourth-generation chef who began his apprenticeship at his uncle's restaurant in Alsace, France, at age 12 and trained at the Lycée Hotelier. He appears in the TV show Conviction Kitchen and owns Toronto restaurants Conviction and Atelier Thuet, and the gourmet bakerycafé Petite Thuet with his partner, Biana Zorich.

About the BookMarc Thuet