French Food My Way

Hardcover | November 2, 2010

byMarc Thuet

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For over 20 years, acclaimed celebrity chef Marc Thuet has been creating culinary art and receiving rave reviews from food critics. Nothing quite compares with the experience of dining at Thuet's restaurant or biting into a warm baguette from his fine bakery. With French Food My Way, he brings his passion for French food home ... to your house.

This gorgeous full-colour cookbook captures Thuet's incomparable vision of French cuisine. It includes 100 fabulous recipes, organized by season, that feature introductions and suggestions to guide you through the preparation of these mouth-watering dishes. Each season includes an abundance of recipes for breakfast, lunch, dinner, and dessert. The book also features special dishes from Thuet's pantry, allowing you to easily prepare his famous preserves and sauces.

Enjoy white truffle scrambled eggs for breakfast and a three-meat burger studded with goat cheese for lunch, or savour wild duck casserole with fresh noodles for dinner and rhubarb crumble with vanilla ice cream for dessert. Whether shared in his cozy restaurant or in the comfort of your own home, the appeal of Marc Thuet's French cooking is irresistible.

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$39.00

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From the Publisher

For over 20 years, acclaimed celebrity chef Marc Thuet has been creating culinary art and receiving rave reviews from food critics. Nothing quite compares with the experience of dining at Thuet's restaurant or biting into a warm baguette from his fine bakery. With French Food My Way, he brings his passion for French food home ... to yo...

Celebrity chef and restaurateur MARC THUET is a fourth-generation chef who began his apprenticeship at his uncle's restaurant in Alsace, France, at age 12 and trained at the Lycée Hotelier. He appears in the TV show Conviction Kitchen and owns Toronto restaurants Conviction and Atelier Thuet, and the gourmet bakerycafé Petite Thuet wit...
Format:HardcoverDimensions:256 pages, 10.25 × 8 × 1 inPublished:November 2, 2010Publisher:Penguin CanadaLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0670064548

ISBN - 13:9780670064540

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Editorial Reviews

On Petite Thuet, a Toronto Life “Weekly Lunch Pick”: “A rustic oasis with leather armchairs and pantry shelves lined with preserves, soups and bread, Petite Thuet is a welcome contrast to the hubbub that surrounds it… each bite delivers the hearty, rich punch that made Thuet famous.” - Andrew Brudz, Toronto Life“I would like to eat Thuet’s Wild Turkey bourbon ice cream every day for the rest of my life.” - James Chatto, Toronto LifeStarred review of Conviction (¿¿¿, or Excellent):“Earlier this year, Marc Thuet reinvented his restaurant for a reality TV show, staffing front and back with ex-convicts. Now the cameras are gone, leaving behind an operation that works surprisingly well…Whey-fed suckling pig may be the city’s best - Toronto LifeOn Conviction: “It is with the arrival of the entrées that the kitchen comes to life…Each bite is a celebration of pork.” - Chris Johns, The Globe and MailOn Atelier Thuet:“the workshop of a master…one of the city’s most divine caches of Frenchnicity.” - Corey Mintz, Toronto StarOn Petite Thuet: “This will be the place to get rare cheeses, organic and naturally raised meats from Ontario, Alberta and Quebec, homemade sausages, slow food dishes, delicacies, jams and preserves, handmade cakes and truffles, and a selection of Thuet’s famous bakery-fresh breads. Did you hear that? That was the sound of hundreds of Toronto foodies’ heads exploding.” - Martiniboys.com“Where do animals go when they die? If they’re lucky — or if we are — they end up at Atelier Thuet in Liberty Village, the latest outpost for culinary superstar Marc Thuet, where the big man will make use of every tasty remaining scrap of them… this cozy box of a boite, with the charm of a hunting lodge, is flat-out stellar.” - Eye Weekly magazine“Every great city has their larger-than-life, hard-living and even harder-eating culinary icons. New York has Mario Batali. London has Marco-Pierre White. We have Marc Thuet…Even before economic realities sent other chefs scurrying to make their own bread, Thuet was baking up his own loaves and proving that there wasn’t anybody else in the city better at it… Thuet always seems to be ahead of the curve in this town.” - Sean Kelly Keenan, Eye Weekly Magazine