Everyday French Cooking

One hundred notebooks. One technique, one ingredient per volume.

234 notebooks · 10 ingredient series · one hundred recipes each

Eggs

24 · 3

Egg Express

Volume 1100 Quick Omelets+

Volume 2100 Chef-Style Scrambled Eggs+

Volume 3100 Perfect Poached Eggs+

Volume 4100 Hard-Boiled Eggs Reimagined+

Volume 5100 Gourmet Fried Eggs+

Volume 6100 Creative Soft-Boiled Eggs+

Volume 7100 Baked Eggs en Cocotte+

Volume 8100 Sheet-Pan and Oven-Baked Eggs+

Volume 10100 Whipped Egg Whites+

Egg -Based Creations

Volume 11100 Express Quiches+

Volume 12100 Soufflés That Never Fall+

Volume 13100 Family Crêpes and Galettes+

Volume 14100 Ultra-Moist Egg Cakes+

Volume 15100 Egg-Based Sauces+

Volume 16100 Egg Salads That Change Everything+

Volume 17100 Egg Toasts, Tartines, Croques, and Open-Faced Sandwiches+

Volume 18100 Egg Gratins+

Volume 19100 Egg Puff Pastries+

Volume 20100 Stuffed and Rolled Eggs+

Special Eggs

Volume 21100 Gourmet Easter Eggs+

Volume 22100 Egg Cocktails+

Volume 23100 Exquisite Eggs+

Volume 24100 egg-based Brunch Recipes+

Volume 25100 Healthy and Lean Egg Recipes+

Pasta

28 · 4

Express Long Pasta

Volume 1100 French-Style Spaghetti+

Volume 2100 Seafood Linguine+

Volume 3100 Tagliatelle Recipes Cookbook+

Volume 4100 Fettuccine with French Sauces+

Volume 5100 Delicate Capellini+

Volume 6100 Generous Pappardelle+

Volume 7100 Refined Angel Hair+

Family-Friendly Short Pasta

Volume 9100 Express Penne+

Volume 10100 Spiral Fusilli+

Volume 11100 Generous Rigatoni+

Volume 12100 Butterfly Farfalle+

Volume 13100 Shell Conchiglie Recipes Cookbook+

Volume 14100 French Macaroni+

Volume 15100 Orecchiette Ears+

Volume 16100 Creative Radiatori+

Homemade Stuffed Pasta

Volume 18100 Creative Tortellini+

Volume 19100 French Piedmontese Agnolotti+

Volume 20100 Festive Cappelletti+

Volume 21100 Stuffed Cannelloni+

Volume 22100 French Lasagna+

Pasta Specialties

Volume 23100 Homemade Fresh Pastas+

Volume 24100 Gnocchi and Quenelles+

Volume 25100 Pasta Sauces+

Volume 26100 Pasta Gratins+

Volume 27100 Pasta Salads+

Volume 28100 Pasta Soups+

Volume 29100 Baked Pasta Dishes+

Volume 30100 Gluten-Free Pastas+

Rice

25 · 3

Express Rice Techniques

Volume 1100 Perfect Rice Pilafs+

Volume 2100 French-Style Fried Rice Dishes+

Volume 3100 Creative Risottos+

Volume 4100 Elegant & Effortless Steamed Rice Recipes+

Volume 5100 Savory Global Gratins, Timbales, and Casseroles+

Volume 6100 Absorption-Method Rice Dishes+

Volume 7100 Steamed Rice Dishes+

Volume 8100 Congees and Rice Porridges+

World Rice, French Style

Volume 9100 French Paellas+

Volume 10100 French-Style Biryanis+

Volume 11100 Japanese Rice and Homemade Sushi+

Volume 12100 Thai and Asian Rice Dishes+

Volume 13100 Creole Jambalayas+

Volume 14100 Mexican Rice Dishes+

Volume 15100 Lebanese Rice Dishes+

Volume 16100 African Rice Dishes+

Volume 17100 European Rice Dishes+

Volume 18100 Rice Dishes from France+

Creative Rice

Volume 19100 Arancini and Rice Balls+

Volume 21100 Rice Puddings and Desserts+

Volume 20100 Rice Salads+

Volume 22100 Whole-Grain and Wild Rice Dishes+

Volume 23100 Rice en Papillote+

Volume 24100 Rice Soups+

Volume 25100 Slimming Rice Dishes+

Chicken

34 · 4

Express Cooking

Volume 1100 Perfect Roast Chickens+

Volume 2100 Grilled Chickens+

Volume 3100 Express Sautéed Chickens+

Volume 4100 French Braised Chicken Recipes+

Volume 5100 Delicate Poached Chickens+

Volume 6100 Chicken Confit+

Volume 7100 Crispy Fried Chickens+

Volume 8100 Easy Oven-Baked Chickens+

Volume 9100 Plancha Chickens+

Volume 10100 Simmered Chickens+

Volume 11100 Home-Smoked Chickens+

Volume 12100 Chicken en Papillote+

Masterful Cuts

Volume 13100 Chicken Thighs+

Volume 14100 Chicken Wings+

Volume 15100 Chicken Breasts+

Volume 16100 Savory Chicken Drumsticks+

Volume 17100 Refined Supremes+

Volume 18100 EXPRESS CUTLETS+

Volume 20100 Chicken Skewers+

Volume 21100 Chicken Bites+

Volume 22100 Ground Chicken Dishes+

World Chicken, French Style

Volume 23100 Coqs au Vin+

Volume 24100 French Chicken Curries+

Volume 25100 Asian Chickens+

Volume 26100 Mexican Chickens+

Volume 27100 Mediterranean Chickens+

Volume 28100 African Chickens+

Volume 29100 American Chickens+

Volume 30100 Middle Eastern Chickens+

Creative Chicken

Volume 31100 Chicken Salads+

Volume 32100 Chicken Soups+

Volume 33100 Chicken Sandwiches+

Volume 34100 Chicken Gratins+

Volume 35100 Slimming Chickens+

Cheese

20 · 4

Fresh Everyday Cheeses

Volume 1100 Fromage Blanc Recipes+

Volume 2100 Ricotta Dishes+

Volume 3100 Mozzarella Creations+

Volume 4100 Cottage Cheese Specialties+

Volume 5100 Fresh Cheese Desserts+

Noble Cheeses of France

Volume 6100 Camembert Recipes+

Volume 7100 Brie Dishes+

Volume 8100 Roquefort Creations+

Volume 9100 Goat Cheese Specialties+

Volume 10100 Cheese Gratins+

Cheeses of Character

Volume 11100 Gruyère Recipes+

Volume 12100 Parmesan Dishes+

Volume 13100 Cheddar Creations+

Volume 14100 Comté Specialties+

Volume 15100 Fondues and Raclettes+

The Art of Living with Cheese

Volume 16100 Cheese Boards+

Volume 17100 Cheese Quiches+

Volume 18100 Cheese Soufflés+

Volume 19100 Cheese Sauces+

Volume 20100 Cheese Appetizers+

Chocolate

17 · 3

Express Chocolate Pastry

Volume 1100 Chocolate Cakes+

Volume 2100 Mousses and Entremets+

Volume 4100 Cookies and Biscuits+

Volume 5100 Brownies and Bars+

Volume 6100 Muffins and Cupcakes+

Volume 7100 Chocolate Soufflés+

Volume 8100 Chocolate Macarons+

Express Chocolate Pastry

Volume 9100 Truffles and Ganaches+

Volume 10100 Pralines and Bonbons+

Volume 11100 Fudges and Caramels+

Volume 12100 Mendiants and Rochers+

Volume 13100 Filled Chocolates+

Everyday Chocolate

Volume 14100 Hot Chocolate Drinks+

Volume 15100 Creams and Desserts+

Volume 16100 Chocolate Ice Creams+

Volume 17100 Easter Chocolates+

Volume 18100 Healthy and Vegan Chocolates+

Fish & Seafood

21 · 3

Treasures of Our Coasts

Volume 1100 Cod Recipes like in Saint-Malo+

Volume 3100 River Trout Recipes+

Volume 4100 Sole and Turbot Recipes+

Volume 5100 Sardine and Mackerel Recipes+

Volume 6100 Sea Bass and Sea Bream Recipes+

Volume 7100 Pollock and Whiting Recipes+

Volume 8100 Fried and Crispy Fish Recipes+

Seafood of France

Volume 9100 Moules Marinières and Their Cousins+

Volume 10100 Oysters and Noble Shellfish+

Volume 11100 Pink and Grey Shrimp Recipes+

Volume 12100 King Prawn and Dublin Bay Prawn Recipes+

Volume 13100 Crab and Velvet Crab Recipes+

Volume 14100 Scallop Recipes+

Volume 15100 Lobster and Spiny Lobster Recipes+

World Oceans, French Style

Volume 16100 French Sushi and Sashimi Recipes+

Volume 17100 Ceviches and Marinades+

Volume 18100 Creole Fish Curries+

Volume 19100 Revisited Fish and Chips+

Volume 20100 Fish Tacos and Wraps+

Volume 21100 Fish Tagines+

Volume 22100 Simplified Bouillabaisses+

Red Meat

23 · 3

French Beef

Volume 1100 Perfect Steaks+

Volume 2100 Express Beef Bourguignons+

Volume 3100 Bistro Entrecôtes+

Volume 4100 Noble Minces+

Volume 5100 French Tartares+

Volume 6100 Daubes and Civets+

Volume 7100 Pot-au-Feu Revisited+

Volume 8100 Sunday Roasts+

Volume 9100 Exceptional Cold Meats+

French Lamb

Volume 10100 Easter Legs of Lamb+

Volume 11100 Lamb Chops+

Volume 12100 Navarin and Stews+

Volume 13100 Lamb Skewers+

Volume 14100 Lamb Confit+

Volume 15100 French Lamb Curries+

Volume 16100 Creative Lamb Minces+

French Pork

Volume 17100 Tender Pork Roasts+

Volume 18100 Ribs and Tips+

Volume 19100 Gourmet Pork Chops+

Volume 20100 French Pork Products+

Volume 21100 Hams and Cured Meats+

Volume 22100 Confits and Rillettes+

Volume 23100 Homemade Pâtés and Terrines+

Vegetables & Gardens

22 · 3

Noble Vegetables of France

Volume 1100 Potato Recipes+

Volume 2100 Carrots and Forgotten Roots+

Volume 3100 French Tomatoes+

Volume 4100 Inventive Zucchinis+

Volume 5100 Mediterranean Eggplants+

Volume 6100 Magical Alliums+

Volume 7100 Green Salads+

Volume 8100 Mushrooms of France+

Volume 9100 Legume Recipes+

Volume 10100 Stuffed Vegetables+

Creative Gardens

Volume 11100 Grilled Vegetables+

Volume 12100 Vegetable Gratins from Classic to Regional to International Recipes+

Volume 13100 Veloutés and Potages+

Volume 14100 Purées and Mousselines+

Volume 15100 Pickles and Preserves+

Volume 16100 Heirloom Vegetables+

Volume 17100 New-Generation Steamed Vegetables+

Vegetarian France

Volume 18100 French Vegetarian Dishes+

Volume 19100 Meal-Sized Salads+

Volume 20100 Composed Salads+

Volume 21100 Meatless Gratins+

Volume 22100 Plant-Based Patties and Burgers+

Bakery & Sweets

20 · 3

Breads of France

Volume 1100 Traditional Baguettes+

Volume 2100 Country Loaves+

Volume 3100 Whole Grain Breads+

Volume 4100 Provençal Fougasses+

Volume 5100 Golden Brioches+

Volume 6100 Express Breads+

Volume 7100 Gluten-Free Breads+

Volume 8100 French-Style Global Breads+

French Viennoiseries

Volume 9100 Perfect Croissants+

Volume 10100 Pains au Chocolat+

Volume 11100 Festive Brioches+

Volume 12100 Turnovers and Small Pastries+

Volume 13100 Pains aux Raisins+

Volume 14100 French Doughnuts+

Family Pastries

Volume 15100 French Tarts+

Volume 16100 Clafoutis and Custards+

Volume 17100 French Loaf Cakes+

Volume 18100 Small Cakes+

Volume 19100 Crumbles and Russian-Style Desserts+

Volume 20100 Celebration Cakes+