A sumptuous collection of authentic French recipes that make the best use of a single saucepan, frying-pan, kettle or bowl.
Ranging from the Mediterranean seafood of Provence, to the buttery roasts of Tours, to the cheese- and cream-based dishes of Normandy, this abundantly illustrated cookbook features mouth-watering recipes for traditional one-pot soups and stews; fish, poultry and meat dishes; vegetables; sauces - even desserts! Why make the same old chicken and rice when you can just as easily prepare bouillabaisse, cassoulet or potatoes au gratin?
When it comes to passing on culinary wisdom, Jean-Pierre Challet is well known for his generosity in sharing time and knowledge with aspiring chefs and home cooks. In the colorful and flavorful One Pot French, Challet shares his secrets for perfecting classic dishes through anecdotes and helpful tips. This is authentic French cooking that makes the best use of a single saucepan, skillet, kettle or bowl.
About Jean-Pierre Challet
Jean-Pierre Challet is executive chef at one of Toronto's top-rated restaurants, Cuisine at The Fifth, and an instructor at the George Brown Chef School. He has held executive chef positions at several fine dining establishments, including his own restaurant Bouchon. Born in Lyon, he studied at the Ecole Hoteliere in Nice.