Online Class

French Home Cooking: The Essential Techniques

$39.99

Master foundational techniques at the heart of French cooking to create eight delicious dishes — from a lofty soufflé to a perfect roast chicken to a silky custard-style ice cream.

Skill Level

Beginner

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Cynthia Nims
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Experience the incredible flavors and surprising ease of authentic French meals, led by renowned cookbook author and culinary instructor Cynthia Nims. Discover expert prep and seasoning tips for rustic fish chowder and classic roast chicken; and develop the confidence to approach an array of recipes with your newfound skills. Learn to make a béchamel base for a delectable cheese soufflé and whip egg whites perfectly so that the souffleé never falls flat, and explore the regional variations on a classic savory beef and mushroom stew. Create irresistible potato gratin, and learn the secrets to creating silky-smooth pommes purée. Plus, make crème anglaise, the classic dessert sauce, and use it to create a French custard ice cream with vanilla beans. Sign up to create a range of beloved French recipes with skills you’ll use again and again!

Lesson Breakdown

1. Meet Cynthia Nims & Get Started
17:48
Learn the key techniques and explore the range of flavoring options for classic French vinaigrette, and then compose a traditional salade verte.
2. Classic Soufflé au Fromage (Cheese Soufflé)
18:51
3. Fish Chowder
24:44
4. Poulet Rôti (Roast Chicken)
20:18
5. French Beef & Mushroom Stew
27:28
6. The French Way With Potatoes
28:36
7. French Custard Ice Cream
21:21

Additional Supplies Needed

  • Stand mixer with whisk attachment
  • Dutch oven or other large, heavy, lidded pot
  • Food mill, ricer or potato masher

Taught by

Cynthia Nims
Cynthia Nims
Author and culinary consultant Cynthia Nims’ latest cookbook <i>Salty Snacks</i> was released in September 2012, her book <i>Gourmet Game Night</i> was published in 2010, and she has been the author or editor of more than two dozen other books. Previously editor of <i>Simply Seafood</i> magazine and food editor of <i>Seattle Magazine</i>, she has since been a contributor to <i>Cooking Light</i>, <i>Alaska Airlines Magazine</i>, and other magazines as well. Her blog, Mon Appétit, can be found at www.monappetit.com.
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