Serious foodies the world over acknowledge that French cooking forms the basis of most modern cuisines. Witness the Iron Chef’s main categories for its gladiatorial cooking tournaments: Japanese, Chinese and, yes, French. But many of us are untrained in the techniques that underpin this cuisine, be they making a good stock, whipping up a velouté or vinaigrette, concocting a confit or mastering the dreaded soufflé. New Zealander Justin North worked for Raymond Blanc in England before moving to Sydney and eventually opening his own restaurant, Bécasse. Here, he demystifies classic French dishes, explaining the techniques and providing easy-to-follow recipes that all of us should be able to master. The book’s photographs are a feast unto themselves.