In France food is and always has been serious business. There is a reason that much of the Western world looks to France for its culinary training. A tradition that was perfected by the legendary Auguste Escoffier, who revolutionised the running of professional kitchens and materially changed the status of chefs. He instituted a clear kitchen hierarchy too, paying particular attention to sauces—those foundational elements of fine cuisine. Of course fine food is a global joy, but France remains a delicious place to explore, and we are delighted to have two cookbooks newly added to ckbk that will help bring France to your kitchen.
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