"If You're Worried About French Cooking Schools... Don't Be" *FREE For A Limited Time*

If you’re interested in cooking French food then this could be the most important message you will ever read.

From The Desk Of: Eliza May
Dear Friend,

Since you’ve found this website I suppose it’s ok to let you know… “I am infatuated with cooking and want to know how to cook good French meals.” The truth is, I’m always on the internet looking for the latest secrets on how to cook French. That’s what led me to put this website up. Let me explain…

While surfing around the internet, I stumbled upon something so fantastic that it immediately got my attention… In fact, I discovered something sooo amazing at first I thought it was "too good to be true" like most things are.

You see, a few months ago, I was actually doing some research on James Beard - one of the most acknowledged and influential French cooks of the last century and of all time. I noticed that most of his work was available and accounted for with the exception of one of his most important pieces of work ‘French Cookery’.

Well, this got me curious and so I started digging a little deeper and I started to send off a few emails asking questions. Unfortunately every road I seemed to head down was a dead end… until a couple of weeks ago that is…

By a stroke of luck, I emailed my story to one of my favorite site’s webmasters… as it turned out he had an old copy of this almost impossible to find book - it was right under my damn nose. After numerous emails I finally got him to mail me his copy.

I Uncovered One Of The Most Important French Cooking Manuscripts Of All Time....

Even though it was first published in 1962 this book has the best French cooking information I have ever seen.

In the 9 chapters here’s just a snippet of what you’ll learn:

• An important introduction into the culinary delights. Like, timed sequences for earthenware pots, and the difference between say, aluminum pots.
  
  
• The particular ingredients needed for French cooking. You’ll learn what spices, herbs and other additions are used in authentic French cooking. Without them, it just won’t taste the same.
  
  
• The French recipe terms and what they mean in English. It will be important to know these terms as you might have to write a menu listing using the exact spelling.
  
  
• The deep-meaning of…'Soul Cooking'. Discover how these chefs totally immerse themselves in the final result of their delicate art.
  
  
• The 5 critical points to make a master chef. Once you learn these, you’ll be turning out the most exotic and fantastic meals that you thought only possible at one of France's most famous restaurants.
  
  
• What Chez-Nous is and what the 56 recipes are that relate to this term. You’ll be quite thrilled with these lovely, easy-to-prepare tasty meals.
  
  
• How to make the most tantalizing ‘Hors d’ Oeuvre’. Be the hero of the party when they taste your first tasty morsels.

And there’s loads more…

At this point, you might be wondering how you can get your hands on a copy…

Well here’s the good news.

After doing even more research (I told you I was totally mad about learning French cooking) I have contacted the original copyright owners and gained permission to republish James Beard‘s complete work on this website.

Because French cooking is my passion and I want to share it with as many people as possible. Believe it or not, I’ve decided to do something complete unheard of these days. I’m going to let you have this amazing manuscript for nothing.

It’s FREE… Yes 100% FREE

Now you have no excuse for not being able to cook an astounding authentic French meal.

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