It's here! cookbook reveal: see what we have in store for you .

Order via your favorite retailers from our website:
The book is available as an e-book or standard book format

100 showstopping recipes, prepared in the simplest way possible. Filled with all the sweet and savory classics you’ve always wanted to make, as well as some lesser-known regional delicacies, this book will be your guide to mastering classic French cuisine. Through helpful tips on efficient mise en place and tried-and-true culinary techniques aimed at budding home cooks, Stephane shows you that delicious food can be accessible to all and that French cooking doesn’t have to be difficult.

The recipes are presented in an authentic bistro-style menu, with dishes ranging from small bites and appetizers all the way to delectable mains―and let us not forget the legendary French desserts. Ideal for gatherings and even weeknight meals, feature recipes include:

Creamy Ham and Cheese Feuilleté
French Onion Soup with Port W ine
Slow Cooked Beef in Dark Belgian Beer
Steak au Poivre
Braised Chicken in Tarragon Sauce
Normandy Apple Tart with Calvados
Petit Raspberry Mille-Feuille

French cooking will be a breeze with this mouthwatering variety of recipes that are guaranteed to elevate every culinary experience.
Links:
Order via your favorite retailers for our website:

[albevanhanoy]

I wish this book all the success it deserves. More people should be informed about what French Cuisine is about!

[markjames]

I’m so beyond excited for this!! Will be preordering it tonight!! Over covid lockdown, I decided to finally learn how to cook at home. Along my journey I’ve been following and trying recipes from some of the best chefs on YouTube. Chef John, J Kenji Lopez, Adam Ragusea, Joshua Weissman, Ethan Cheblowski, Rafikas Kitchen, Natasha Kitchen. All wonderful channels. But, my friends, above all, it is the videos of French Cooking Academy that have brought me the most joy, knowledge, and passion for cooking!! You’re such an incredible educator and an artist in the kitchen! Recreating some of your recipes and sharing them with my family has been some of my proudest moments of recent years!! Two of my absolute favorite dishes I’ve ever eaten in my life I’ve discovered thanks to you!! The Ragout of Lamb in Poulette sauce(thinking about making it again tonight!) and the Braised Vinegar Chicken!! You have brought me a passion for cooking and a great amount of confidence in the kitchen and for that I will always be grateful! Not to mention introducing me to the amazing food of France which is quite hard to track down where I’m at. We either have french cafes mostly doing pastries and sandwiches and extremely expensive $300+ per person french restaurants with nothing in between. I’ve dreamt of opening a restaurant/ bar my entire life and have experience managing both and working everything from dishwasher to line cook to bus boy to waiter to bartender and manager. I’ve always imagined hiring a chef but you’ve given me the inspiration to consider culinary school and being more hands on with my own menu. Thank you again and I hope this book sells so many copies you run out!!

[davidk]

This channel has got me interested in French cooking. It looks like the book has been done beautifully and I’ve already pre ordered. Thanks for spreading the joy of cooking good food!

[RamblinWomn]

I've never pre-ordered anything faster. We can't wait for this cookbook! 😍

[FrenchCookingAcademy]

The book and standard e-book version can be ordered from Barnes and nobles and plenty of other online retailers (check our website page for more info)


COOKBOOK Q & A:

- Does the book have popular recipes that everyone loved from the channel: YES
- Does the book have exclusive new recipes we have not seen before: YES
- Does the book contain basics French cooking "how to' s" like making stocks, sauces or even a shortcrust: YES

- Would I need to spend hours in the kitchen anytime I want to make a recipe: NO

- Would I need to make my own stock every time I want to make a recipe: NO
(many recipes either do not require stock and if they do, a store bough stock can be used.)

- Are the recipes really beginner friendly: YES
(we made the recipe so that anyone can easily follow and make them but they will definitely make you feel like you have cooked something and not just thrown 4 ingredients in a pan and call that a recipe.

- what techniques will learn from that book : anything from simple stock and sauces making all way to pastry basics, how to make simple appetizers and starters, salads, soup, tarts, quiches. we have recipes that will have you cook meat, fish and seafood in various ways, using braising, poaching, pot roasting, grilling, oven baking, oven roasting and pan frying techniques. you will also learn to make instant pan sauces, create side dishes, and of course making plenty of French dessert, some simple some more involved.

[OnenessVoices]

Congrats about Your first book!

I hope most of subscribers here would be happy to see ALL RECIPES FROM THIS CHANNEL in this book…!

Because we all love this Your channel, and love because of ALL recipes!

Good day to all of You here!

[m.susannewiggins]

Congratulations! (You had me at Sauce Vierge 😉) Twenty-first century, modern (and realistic) French cooking. Pure genius. And yes, the publishing industry/process is both tough and hard work. I bet there were days when cooking and channel maintenance was an escape from manuscript editing, layouts, and designs... and stretches of time when cooking and channel maintenance was a hindrance. I'm looking forward to adding this book to my collection. Best of luck to you and Kate, you both are an inspiration.

[geoffreyblackmer]

It's in my Amazon cart right now! My only request in a future printing: a spiral binding so the book stays open while cooking.

[ASDFCH]

If you can add your signature to the pre-order copies on the inside of the hard cover, that would be super cool!

[janethayes]

Thanks Stephane! I'm looking forward to new recipes for the holidays. I ordered my copy on Amazon..

[Havsland]

I have pre-ordered the book to Denmark.
I have watched most of your videos and have learned a tremendous amount about French cooking along the way. The recipes are easy to follow and your way of explaining is top notch. If the book is at the same high level, it will definitely be a hit.

[jbadal]

Excellent ! Congrats and I wish you much success Stephane.

[LionsLamb]

Just put in my pre-order. You might not know this, but we've created some great food together in my kitchen. I will be glad to put you on the kitchen bookshelf between Auguste and Julia.

[DF-jucw]

Congratulations to you and us! I will buy it. But a tip is to have the book beside you all the time while talking! it's good if we don't have to rewind to the beginning, in order to see the cover again. Best of luck! You are really my favourite chef on line!

[fauxtaux]

Oh! That looks fabulous. The photos are gorgeous! I look forward to adding this to my collection 😊

[keeptrying]

I will buy it for two reasons: 1. As THANK YOU for all the *free* lessons/recipes I've enjoyed here (your au gratin changed my life, ha) 2. Because I trust you to bring us the best. THANK YOU. (I just pre-ordered. THANK YOU.)

[toowindytoskydive]

Congratulations on getting your cook book published.

[VDash-Slesinski]

Thank you for the photos! I generally don’t select a recipe unless I know what it would look like.

[JoseRodriguez-fxfb]

Congratulations! Looking forward to it! I love your recipes because as you say, I can make them with whatever ingredients I have at home, and yes, everyone of your recipes that I have tried it really delicious, and I am surprised at how good they are.

[karenfarmer]

So happy for you!! I am more happy for all of us. You have helped me come up with wonderful dinner party menus. I love how you teach us.