Cooking School: Lessons From The French Chef

To celebrate what would have been a certain beloved chef’s 101st birthday this year, we scoured the pages of Mastering the Art of French Cooking for some can’t-miss tips. Here’s what we stirred up.

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Make the Cut: A cook’s knives should be as sharp as razors. (You don’t want to bruise the food.) If the weight of a blade can slit a tomato’s skin, it’s ready to use.

Wine 101: Cooking with wine? Whites should be strong and dry, never sour or fruity. As for reds? Go for young and full-bodied. Remember, it’s the flavor that comes through, not the alcohol.

Fuel Up: Unless you have restaurant-quality gas pressure, a modern electric cooktop – which allows for a vast high-to-low heat range – is preferable to weaker domestic gas burners.

Our French Cookware, S’il Vous Plaît: Mauviel & More Boutique opens Friday, September 20, at 3PM ET.

By Julia Ivins, Staff Writer

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