Cookies must be enabled to use this website.

"Mastering French Courses" is a guidebook with recipes that demonstrates the techniques to make fancy and flavorful French and French-influenced dishes in an easy-to-follow format. This must-have recipe book allows beginners to produce the food of great chefs. The book also features a Menu Planning Guide with instructions and tips on how to successfully link the recipes together to form two, three, or four course meals.

"Mastering French Courses" will help aspiring cooks prepare and present French and French-style stocks, appetizers and bread rolls, soups, entrées, sides, and desserts. Whether you plan to serve a simple yet elegant dessert on its own with coffee, or a formal four-course meal, you will find everything that you need to help you succeed within these pages. All that is required of you is basic kitchen skills and the ability to follow clearly stated instructions.  

Brenton Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas, including the Garden Court at the Palace Hotel and bistros in the SOMA district of San Francisco.