Bring the simple elegance of French cooking into your home with this beautifully photographed and designed cookbook from the internationally renowned chef, Serge Dansereau. Featuring 230 classic French recipes, all carefully developed to be accessible for the everyday cook. French Kitchen combines expert French techniques with wonderfully fresh produce and the best ingredients to show you how to create flavour-filled meals every time. Whether cassoulet or clafoutis, Serge shares with you his award-winning chef's know-how and will help you turn a good dish into a great one. This indispensable book features chef's notes, tips for getting the best out of your cooking and helpful suggestions for seasonal variations to give flexibility in the kitchen all year round, meaning you'll never be at a loss for what to cook. Serge will give you the confidence to substitute an ingredient here or there, so you can turn a summer dish into a winter one, or adapt it to what you've already got in the cupboard. Taking you through all meal times, French Kitchen will have a recipe to suit any time of the day. Whether it's a buttery brioche breakfast, a warming onion soup for lunch or chicken confit with mushrooms and bacon for dinner, (not forgetting a slice of chocolate and raspberry tart for dessert), you'll be inspired to enjoy the style and flavours of French cooking everyday. There is even a section on cooking for kids, designed to delight even the fussiest of appetites, and useful meal suggestions for all occasions, helping you to enjoy the rustic charm of French cuisine all year round.

About the Author

Serge Dansereau is a multi-award winning chef, who is renowned internationally for his professionalism and innovation. This energetic French Canadian's love of food was inherited from his family's enthusiasm for great produce. He trained as a chef in Quebec, moved to Australia and went on to reinvent 5-star hotel dining in the eighties by making Kables restaurant at the Regent Hotel, Sydney, the first hotel restaurant to achieve a 3-hat rating. Serge has been called 'the father of the fresh food movement' because of his passion for using local seasonal produce. Serge is a keen home cook who loves to cook for family friends. He is also the head chef and owner of the beautiful and iconic Bathers' Pavilion Cafe and Restaurant at Balmoral, NSW. He lives in Clontarf Beach, Sydney with his wife, Yvette, and their two children.

Reviews

'As well as the easy-to-follow recipes, the book is full of smart tips and useful suggestions.' - Rachel Allen Mail on Sunday 'Beautifully illustrated, it's a must for anyone with a passion for French cuisine' - Anthony Worrall Thompson Daily Express 'A beautifully photographed collection of hearty home cooking' Cakes & Sugarcraft 'Perfect for long, dark evenings' Grub magazine 'A collection of accessible and well thought through modern French recipes from a chef who isn't afraid to let his influences show' Them-apples.co.uk 'It is beautifully produced with soft, muted photographs of food that made me hungry' Gourmet-chick.com 'A welcome new look at traditional French style. A good looking book. An excellent present for a foodie or cookery book collector.' Thewomensroomblog.com '10 Best Summer Cookbooks 2011' - 'An essential cookbook for French cuisine lovers' Redonline.co.uk