The French Cook Cookbook Series
In this cookbook series, authors Holly Herrick and Greg Patent use their formidable training and skills to teach others the building blocks of French cuisine. The cookbooks include how-to photography and step-by-step instructions that make even complex recipes more accessible to home chefs than the oven's super-secret portal to the sixth dimension. Within these hardcover volumes, cooks can learn to create classic choux pastries, leek and pancetta souffles, or timeless sauces from bechamel to hollandaise.
- Demystifies French cooking for home chefs
- Holly Herrick, author of Sauces and Cream Puffs & Eclairs received Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris
- Greg Patent, author of Souffles, is a James Beard Award–winning cookbook author
- 128 pages each
- Published by Gibbs Smith
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