COOKBOOK PREMIERE! Get a First Look + Whip Up an Incredibly Easy Recipe from the Book with Me!
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- Опубликовано: 13 ноя 2023
- 📖 Get a fist glimpse at the book and try an Incredibly Easy Recipe!
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Chapters:
Book first look: 00:44
Recipe: 04:22
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📸 FOOD PHOTOGRAPHY 📸
Food Photography by Kate Blenkiron
I think the easier path to congratulations here is simply "I bought the cookbook and it is great." Which is true.
Thanks a lot Ryan really happy you like the book!!
How do I purchase your book@@FrenchCookingAcademy
Your hard work and years of dedication to your channel have culminated in your book. Congratulations🥳
Wow. Congrats on your wonderful achievement. The academy, the book, the great cooking channel. Great reward for all your hard work.
Many thanks
So glad to see your book. The amount of knowledge I’ve gained with this channel is amazing. My family definitely enjoys everything I’ve learned
Awesome! Thank you!
So in the last two weeks I discovered your youtube channel, subscribed and binge watched a lot of videos, and ordered and received your cookbook. To start I made the recipe you featured in this video, made 5 pints of Demi Glace from two gallons of homemade venison stock, and tonight I made Poached Fish in Tomato and Vermouth Sauce (page 149) served over rice pilaf (page 161). Everything has been simple and excellent. Thanks!
I bought 2 books (1 as a gift) and possibly more. I used Chilean seabass and slightly tweaked the recipe for the shallow poached fish. Killer. I'm glad I can support you, sir.
Ordered this when first released for sale. Patiently waiting for the book to arrive.
Congratulations Chef 🎉
thanks
I've been following this channel for a while. Happy for your book. You are among the best cooking creators out there and you have definitely earned this moment! Cheers Chef!
Wow, thank you!
~Both the book and the fish recipe look absolutely wonderful! Thanks so much for sharing with us, and félicitations!👏❤🇫🇷
thanks its soo good to be able to hold the book at last. happy with the result too😀
I made your Hunters Chicken once, and made it multiple e times ever since. Made it with pheasant also (👍). I have been a fan ever since.
Keep up the awesome work, thank you.
OK, here’s the thing: Because I am reluctant to purchase another cookbook that I will quickly look through - then maybe try a recipe or two - then seldom if ever use, I needed some vital information! First I needed a look at your book - you gave me a look. Then I needed a sample recipe that was relatively easy and delicious - you gave me that wonderful fish recipe. I know I can find many possibly good recipes online - no need to buy another cookbook. BUT because I’ve watched your videos and prepared many of your recipes, I absolutely know you are one of the very best cooking instructors. I trust you enough to buy your book! Patricia - old but still cooking!
Thank you for having it available from non-Amazon book shops. I buy from Blackwell's all the time and it's great that it's been stocked outside of the monolithic Amazon.
Just pre-ordered it too. It'll make a fantastic present for Christmas.
Just got my copy of your book, so I had to try this recipe - turned out great!
Good news. It's on my list!
i cooked this for my family on Christmas Eve. Quick, easy, delicious. Six empty plates!! Thank you so much!! I'm loving the chanel and have improved my confidence and skill so much!! book and courses to be bought soon! I love the fact that you show what is happening on the stove all the time, its not about you, its about the food!! This is perfect..its what we need to see, you are a great presenter and communicator, but its the food we need to see as it cooks. Perfect, thank you!
OMG un livre a tout faire !!! on peut le lire au lit ou sur le bus !! On peut l'emporter n'importe ou !!! on peut le mettre dans un sac ou dans la valise !! C'est fou comme c'est bien !!!
Congratulations! Can't wait to get my copy.
Hearty congratulations!
Just received my copy.. it’s amazing!! Congratulations!!
I just placed my order. Looking forward to using it!
Well done I must buy it ❤
Wow! Congratulations!
I'm so happy for you!!! CONGRATULATIONS!!!
Congratulations 🎉👏
Great!
Yeah! It finally arrived congratulations 👏
Got mine and it so good!!!
Bravo, Stephane!
Congrats 🎉👏🏼👏🏼👏🏼👏🏼
Wow, that looks amazing...
Looks amazing.
Bravo!
Tried it, and it was great.
Congratulations 👍
Looks amazing, congratulations on the book.
This is great news! Of course I just pre-ordered the book, it will be released in Germany on November 21st.
I'm actually not a big fan of cookbooks, but this is a very nice way to thank you.
I used to really enjoy cooking on Sundays, usually quite well, but not quite as I had imagined and I didn't always really enjoy it either.
Then I saw your video "Canard a l'orange" years ago...and that was really mindblowing...so much passion for cooking with the right technique...since then I've been cooking almost every day and have my other one hobby photography linked to it...Thank you, you gave me so many wonderful hours with your videos, in my kitchen and in my photo studio :-)
Happy to see that the channel inspired you to cook more at home, and congratulation on your photography
Mine arrived today I’m so happy . Start cooking now . Thank you
Your excitement and enthusiasm makes me smile! SO happy for you! Many congratulations to you!!
Looks so good! And I've just eaten, so it's not that I'm hungry. But really have to try this!
I will make this tomorrow night with some instant risotto! Thanks Stephane!
So excited!
same here 🙂🙂🙂
Yay! In time for Christmas! 🎉
plenty of cooking ahead
Can't wait for my book to arrive. It's my birthday (on Christmas Eve)present
Congrats!
thanks heaps
Excellent work Stephane. I just bought the Kindle version. Our friends and family in South Africa will much appreciate it!
Hi, Steph. Got your beautiful book and made French onion soup this evening. Wanted to comment a little bit on that recipe. The basics are all there- and that will be appreciated by all novice cooks. But I found the richness of flavor a bit lacking. I did not have Port- only a good Sherry- so that said I added 2 Tbl sherry to replace the 1 Tbl Port. Don't know how much Port would have made the soup more robust- so my have just been my error, there. Nevertheless, as Sherry has appeared as a good alternative- sherry I used. Next, I needed to added 1 Tbl of tomatoe puree and also 1-2 Tbl of demiglace I made earlier in the week. Simmered the extra 40 min as you suggest, and found the soup much more delicious and rich. I hope this was helpful. Hate to be a critic- as I think you are amazing and I love your RUclipss!
Congratulations!!! My copy arrives next week! Super excited! 😊
Hope you enjoy it!
Congratulations to you on your book......................
Thank you so much 😀
Congratulations on the book being published! It looks lovely. Thank you for the versatile recipe as well. Cannot wait to try it.
Thank you so much!
Beautiful 😍
I just pre-ordered you’re book on Amazon from Dana Point, CA. Good luck!
thanks heaps for that 🙂👍👨🏻🍳
Looks delicious. I will try this one tonight
merci beaucoup
Congratulation stephane
Getting my copy next month ❤😅
This recipe looks wonderful!! I’ve just ordered your cookbook!!!
thanks so much
I’ll be ordering, thanks for all the great videos 👍
pleasure
I got my book today and it’s beautiful. Thank you!
finally it’s arriving to everyone’s home thanks for the feedback 🙂🙂👍👨🏻🍳
My fav!! can’t wait to receive it in couple weeks😍✨
thanks, it is exciting!
Toutes nos félicitations et bonne chance avec ton livre ;)!
I just pre-ordered from Amazon/USA your cookbook, yay
Received your cookbook today - looking forward to digging in! Looks great!!
thanks a lot looking forward to hear what recipe you will make 🙂
Just ordered it on Dutch Amazon! 🥳
congrats
Awesome! Can't wait to have the cookbook in my own hands! Congratulations!
Oh and the fish recipe looks lovely, that'll be the first one to cook for sure!
Yay! Thank you!
Fish a la minute is such a classic dish. I love to cook in the oven.
• Everything tastes great.
• Often times it's healthier.
• All it takes is prep, then you set it and forget it.
• You may serve it in the same dish it was cooked.
exaclty
Wonderful New Zealand hapuka! Good choice!
yeah great fish
Sweet book, perfect for Christmas
so happy with the timing
Ohh I pre ordered the book and I got it last week. Lovely cook book. ❤
Thank you
the fish recipe was easy to make and delicious! I used a local rock cad. I will definately order your cookbook. Thank you.
happy to tried the recipe and decided to get the book thanks heaps 👍🙂
Félicitations du Québec, hâte d'avoir votre livre entre les mains.
merci
I going to ask Santa to bring me your cookbook for Christmas! The fish recipe looks amazing. ❤
Jacques Pepin's famous book
LA TECHNIQUE now comes with a DVD.
May I suggest that you do the same.
I will buy it for sure.
I just preordered your book from Amazon, I hope it will be the first in Hawaii. Thank you for sharing your knowledge, I'm a local boy, but I do love to cook French food, my wife and kids enjoy it as well... Mahalo nui loa, a hui hou
Awesome! Thank you!
Can’t wait to receive the book! I pre-ordered it.
Can’t wait to dive into the book! Was this cooked with convection on or off?
Super! Felicitations Stephane! Le livre a l'air très gentil! Je ne peux pas attendre a lis mien a Noël! 🎉
Well done my friend! 👍 🤌
Thank you 👍
Getting one for my daughter, and one for myself. Love your recipes.
Awesome! Thank you!
This is just as amazing and important as Escoffier cookbook
The fish looks delicious. When you say the oven to be at 220 - do you mean Celsius or Farenheit?
I’m going to try this tomorrow for dinner with some thawed whiting. I am a big salmon lover, but I’m trying new kinds of fish for our meals at home, because my husband Always orders fish when we go out.
let me know how you go
@@FrenchCookingAcademy I put too much fish in the casserole dish and I recommend using homemade breadcrumbs of which I was too hurried to use. It’s a good start! Thank you 😊
I am so excited that you have constructed a cookbook. It will be my Christmas present to myself! ❤
Congratulations Stephane!
I pre-ordered your book and can’t wait to have it in my hands
Waiting for my kindle copy
that will release in a week's time
I preordered your book months ago, and I’m so excited that it will arrive soon!
Lovely to see this project come to fruition ! Existe-t-il une version française ?
pas encore mais peut etre plus tard
bonne chance
Hi Stefan a great and informative video as always. Was wondering if you have a recipe for that green entrecote sauce for steak that they serve in France? It seems to be a contentious subject and the information online is contradictory at best.
We do have a version off the cafe de paris herb butter, but is is not the one from the entrecote chain. as it is kept secret
Bought on amazon but its majorly delayed. What's the best way yo get it in the uk
It's all finally happening! You've got a lot of people out here who love you and we can't wait to get our copy. Isn't this exciting?
yes especially as a first cookbook
So 😊glad to see your book,will it be available in Spain EU?
Yes it will
Hope to be 🔜👍👋
Still waiting for mine in the mail from Amazon!
Interesting. RUclips precede an advert with an advert!
you can skip about 4:15 seconds to get to the actual recipe/cooking
How do we order for the book from Nigeria ?🇳🇬🇳🇬🇳🇬🇳🇬
This cookbook is on the Christmas list I’ve sent to all my children 🤞🏼. Who am I kidding, I’m going to order this NOW ❤
Mine is scheduled to arrive November 22, the Eve of Thanksgiving and I can't wait! Been waiting a few months and now that fish recipe is making me very impatient for it to arrive. lol. I'll be making that fish sometime within the next few days and I'm sure it will become an easy go-to. Wonderful content as always! Please keep it coming.
That fish recipe is one of my favorite as it is such and easy and versatile way of cooking any fish filets
@@FrenchCookingAcademy Made it today and it came out wonderfully. A number of subtle flavors that marry during the shallow poaching and are mellowed by the butter. I did the cream option for the sauce after tasting without and I can recommend the sauce both with and without cream. I had a very large thick piece of fish, almost exactly 2lbs of "Captain's Choice cod loin." Cod is not my go-to but worked very well for this. The only thing I changed was the temperature. I caught when you mentioned the temperature in the video that you said "fan on." I do not have a convection oven so I raised the temp by 25 degrees to 450F, which is the temp I would use to quick cook fish normally anyway. Served with white buttered rice and mildly ginger-glazed carrots. I have a good amount of leftovers and I am going to throw the leftover fish and sauce into a fish stock with a few other things and make a chowder/stew out of it. I have a few easy fish recipes because I eat it quite often. This is entering my permanent repertoire. So easy and comes out so much better than the little effort might lead one to believe. Thank you!
How. Much. Does it cost.
Amazon tells me my book will be delivered for 28th December
I think this fish dish might have to be the first thing I try!
really that’s crazy which country are you based in ?
a trick to do would be to cancel that order and reorder from the US site you will get much quicker 👍
@@FrenchCookingAcademy
From the UK…. It it’s ok, it’s only for me and not a Christmas present so I can wait 🤣
But thank you
👍
Book came by the way… tried a couple of things but the béchamel sauce has really improved my cauliflower cheese! I realise I was over compensating my poor béchamel by adding more cheese…. But actually now my sauce is better with this new white sauce and I’m using half the cheese!
Please sent me the link to can have It 😅