Owning a French carbon steel pan or skillet is only part of the cooking experience with this type of cookware. To complement your carbon steel cookware, you might consider creating some classic French dishes from the best French Cuisine cookbooks.
At one time I did not own one French Cuisine Cookbook. However, after I purchase my first French carbon steel pan, I felt the need and the desire to create some original French dishes that could be prepared with my new carbon steel cookware.
After considerable research, I have selected the best French cuisine cookbooks for your appraisal. I would suggest that you read the reviews of each of these books at Amazon before making your selection. Reading reviews will increase your ability to make an informed decision as to which book to purchase.
Remastering the classics is one of David’s lesser-known flares. In My Paris Kitchen, he has presented 100 sweet and savory dishes that reflect the way modern Parisians dine today.
Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheatberry salad with radicchio, root vegetables, and pomegranate, are some of the best French recipes found in this beautiful book.
For those that have a sweet tooth, there are these great desserts: warm chocolate cake with salted butter caramel sauce, duck fat cookies, bay leaf pound cake with orange glaze, French cheesecake…and the list goes on and on.
David also shares stories told with his words of wit and humor. His expressive photography taken on location around Paris reveals the beauty and joys of life in the culinary capital of the world. Check Amazon for availability.
This book is a beautifully photographed resource on classic French cuisine and an atmospheric chronicle of a family’s life in a charming French village. Emphasized is the international culinary destination and cooking school in Burgundy that sparks the imagination in this cookbook’s debut by Marjorie Taylor.
In this book, there are over 300 inspiring photographs, and 100 market-inspired recipesKendall Franchini and Marjorie Taylor always dreamed of living in France. With a bit of luck and a lot of hard work, they co-founded The Cook’s Atelier. This is the French cooking school in the town of Beaune. It is located in the heart of Burgundy’s wine country. When they combined their backgrounds in wine and food, they attracted visitors from around the world with their approachable, convivial cooking style.
More than a practical introduction to classic French cooking, this book is also a special celebration of the French art of joie de vivre and an inspirational primer on adopting elements of the French lifestyle, no matter where you live. Check Amazon for availability for this very inspiring book.
Bringing us 100 inspired recipes, Ken Horn gives us stir-fry recipes which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favorites from his collection, Ken not only covers non-Asian dishes as well, such as stir-fried fusilli alla carbonara. This cookbook has chapters on chicken, fish, seafood, beef, pork and, vegetable dishes. Ken also gives us techniques for frying and chopping as well as recommendations for sauces and oils
Ken is considered a world authority on cooking with a wok. He shows the versatility and convenience of stir-frying and that it will never compromise the flavor of dishes. Check Amazon for availability for this great book.
How many times have you heard Bon appétit? A whole bunch I bet. Julia Childs book on the Mastering of the Art of French Cooking brings us more than 100 instructive illustrations. This book is for beginner and seasoned cooks. It is a great book to start with to learn the art of French Style Cooking.
This book will take you from the handling of raw ingredients to the final creation of your French prepared dish. It will take you step by step through the maze of different French recipes. It adapts the classical techniques of French cooking but will also steer one to the modern American conveniences.
This is a must-have book for French cooking. If you are a beginner, I would start with this book. I did, and I loved it. Check Amazon for availability and learn how to complement your cooking knowledge by saying Bon appétit.
Why Use Carbon Steel Cookware?
Carbon steel is the preferred choice by chefs around the world. Carbon steel pans can be made non-stick which will rival the best stainless steel and other coated non-stick pans. These pans are durable will last a life-time.
Stainless Steel vs Carbon Steel Fry Pans
There are many differences between stainless steel and carbon steel cookware. As a user, I should think that the differences in usage of each of these types of cookware will be most striking. Chefs around the world prefer carbon steel cookware over stainless steel for some of the reasons pointed out in this article.
What is the Best Oil for Seasoning Carbon Steel Cookware?
There are many oils that you can use when cooking with carbon steel cookware. My preferred choice of oils is Avocado oil, Grapeseed oil, and Coconut oil. There are many reasons to select the oil that you choose to use. This article should help to make your selection a bit easier.
How to Season a Wok: The Ultimate Guide
Any chef has their own favorite method for seasoning their woks. We explore four of the most popular, namely stove-top seasoning, salt seasoning, oven seasoning, and wok burner seasoning.
What is a Crepe Pan?
A crepe pan is a flat or round-bottomed pan that is shaped to effectively cook a thin crêpe or French omelet. They have shallow sides so that you can get under the crepe or omelet with a spatula or wooden crepe spoon.
Why are Eggs Sticking to My Carbon Steel Pan?
Eggs can stick to your carbon steel pan for several reasons. The pan could be too cold, too hot, not enough butter or oil, cold eggs, incomplete seasoning, and a variety of other reasons. Take a few minutes to reveal what I have discovered about eggs sticking to the bottom of carbon steel pans.