Justin North - French Lessons

One of the main problems with Justin North's last book (Becasse - Inspirations and Flavours) was that it was too complicated for the average home cook. Hell, it was too finicky for a lot of chefs, too. Visually, it was stunning and incredibly informative, it just wasn't all that practical when it came to the nitty gritty of it. Even Justin admits: "The first book's quite big, it's more of a coffee table book with lots of pictures and stories and that sort of stuff."

The second try is much more user friendly. Coming up with the concept, Justin reckons he "wanted a book that's to be used in the kitchen - not gathering dust sitting in someone's lounge room. It's all about three things on the plate, not seventeen" with dishes that are easily accessible as well as tasty.

This is also a great start if you're stepping out into modern French cookery - there are already plenty of books that cover this subject, but this is written in such a way that it's really easy to understand as well as apply. All the building blocks are covered including braising (slow cooked meat with stock and veggies), grilling, deep-frying, breads and doughs, desserts and sauces galore - which means you can learn from these methods, then improvise and apply your own touches.

Starting from the basics, you've got stocks and pickling solutions as well as advice on the right herbs to use. And while British chef Jamie Oliver's first couple of books covered such things, Justin does it in a more technical manner while dispensing with catch phrases. But then, Mr. North is a serious guy when it comes to banging the pots and pans. Here, instead of raiding the pantry to make a quick spaghetti or roast, you're taught to pick the right things first off and rather than making do, you're making good.

If cooking isn't your ace or French food makes you cower in the corner, then this should be a first stop purchase. Each dish comes with a serving suggestion, so even if you do find yourself elbow deep in daubes, braises and blanquettes, you'll know which page to flip to for the mash (p212). And while French cookery is by no means the be all and end all of cuisine (despite what the French say), it'll give you a very solid grounding in the basics.

Justin North at Becasse, Etch, Le Grand Cafe and MasterChef

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