In a world where everything has to happen instantly, I am pleased to offer you a manual for cooking slowly and carefully. My hope is that my book will bring something of the traditional craft of French cooking to all who love to cook. A chef dedicated to the improvement and refinement of his craft, Damien Pignolet has made his name with immaculately prepared and simply presented food inspired by French classical and provincial cooking. Keen to pass on his knowledge of the techniques and methods he has honed over the years, he has devoted himself to writing this comprehensive collection of timeless French recipes. Here are essential recipes for everything from basic brown stock and foolproof mayonnaise to rustic country terrines and hearty braises, not to mention a tempting introduction to the magic of the pastry kitchen. While staying true to the French tradition, Damien takes prides in making sure his recipes are suited to home cooking in a domestic kitchen. His clear, unfussy instructions and friendly advice will give you the confidence to expand your culinary repertoire. Complemented by Earl Carter's beautifully rich and lavish photography, this is a cookbook to be used and treasured.
Damien Pignolet is generally recognised as one of Australia's finest chefs and restaurateurs. As chef and co-owner of Sydney restaurants such as Claude's from 1981 to 1993 and Bistro Moncur from 1993 onwards, his eye for detail and his consummate French style have reaped many awards. He has also been an influential teacher of cookery for more than two decades. In 2004 he became executive chef and co-proprietor of the Bellevue Hotel and Dining Room, also in Sydney.