Len Deighton’s French Cooking for Men: 50 Classic Cookstrips for Today’s Action Men. Len Deighton
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13 Sauce Hollandaise Sauce Béarnaise
48 Bavaroise & Charlotte Russe
My brief for the cover design of French Cooking for Men was to include one of Len Deighton’s landmark cookstrips, an essential ingredient of the book and something that would give a flavour of the delights to be sampled within. We also felt that the addition of the red, white and blue of the French tricolour gave the cover a certain je ne sais quoi.
We chose the ‘Potato’ cookstrip for the cover as it seemed to capture the very essence of this book’s friendly and approachable method of instruction. What better example could there be of transforming the mundane into a culinary marvel by way of some simple French magic?
Taking a lead from the author I sought after an illustration of a group of chefs that would reflect the book’s slightly playful title. After considerable research I came across this vintage photograph of a large group of Continental chefs that seemed to fit the bill perfectly. They looked impressive, conveying a sense of professionalism, yet at the same time charmingly ridiculous. However, I was troubled by the inclusion of the central figure of a civilian in the picture, until I came up with the cheeky idea of transforming his features for that of this book’s author!
Arnold Schwartzman OBE RDI
My mother – who was once a professional cook – encouraged me to help her in the kitchen from the time when I was very small. To her I owe everything. We encouraged our own sons in the same way.
During six years studying art I spent most of my vacation time working in the kitchens of good restaurants. I’ve never ceased to be interested in cooking, and in the skill that contributes to the success of a great French restaurant, which does not always mean a restaurant in France.
The importance of French cookery is not only due to the taste, texture and appearance of the resulting dishes, but also to the systematic way in which generations of cooks have ordered and classified their knowledge.
This book is not a recipe book, it’s a carefully planned course that has taught many men and women to cook in the French style. If you work your way through this book, you will be qualified to cook for a good traditional country restaurant in France. Or to start one! The first half of the book consists of lessons in theory, from choosing a saucepan and a cheese to pronouncing and translating a French menu. The second half of the book contains fifty practical cooking lessons in easy to follow cookstrip form. Each lesson illustrates a technique, a process or a category of dish. Most recipes have been chosen because they also provide the cook with dozens – in some cases hundreds – of variations, for instance soufflé, crêpes and mousse.
This is not a ‘creative cookery’ course; there are no concoctions of mine here. This book is the result of years of watching, and talking with, fine chefs and trying out their recipes. Here I have explained them as simply as possible. In order to fit a complete course of cookery into one slim volume I have assumed that you are intelligent and interested in cooking. No more