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Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies
French Guy Cooking is a YouTube sensation with half a million subscribers. A Frenchman living in Paris, Alex loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of the kitchen. He wants to make cooking fun and accessible, and he charms his viewers with his geeky approach to food. In this, his debut cookbook, he shares 90 of his absolute favourite recipes, some of which feature step-by-step photography – from amazingly tasty toast and pizza ideas all the way to some classic but super-simple French dishes. Along the way, he offers ingenious kitchen hacks – a cheat's guide to wine, five knives you need in your kitchen, the secret to brilliant ramen – so that anyone can throw together great food without any fuss.
300 pages, Kindle Edition
Published September 6, 2018
127 people are currently reading
273 people want to read
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Displaying 1 - 22 of 22 reviews
February 25, 2021
I love this dude and I love this book. A
thoroughly modern young man, Alexis
became well known for his series of
Youtube videos that demystify the
secrets of French cooking. In this book
he shares 100 of his favorite recipes -
from his tastiest toast to French classics
- and also lets us know about his
favorite kitchen hacks (I’m all for the
kitchen hacks).
This book is a completely unpretentious
breath of fresh air.
thoroughly modern young man, Alexis
became well known for his series of
Youtube videos that demystify the
secrets of French cooking. In this book
he shares 100 of his favorite recipes -
from his tastiest toast to French classics
- and also lets us know about his
favorite kitchen hacks (I’m all for the
kitchen hacks).
This book is a completely unpretentious
breath of fresh air.
December 20, 2019
A very versatile cookbook with interesting twists of French and international classics. As a quiche lover I was particularly taken with this quiche and pizza section. But also the meat and the carb sections seemed very interesting and thought provoking.
A big plus point are the alternatives to some ingredients mentioned in the recipes. Here it was clearly considered that not everyone lives in a metropolis and therefore could find everything in every supermarket.
But at the same time I think it is a pity that there is not a picture for every recipe. This sometimes makes it more difficult to imagine the mentioned dish before testing the recipe.
A big plus point are the alternatives to some ingredients mentioned in the recipes. Here it was clearly considered that not everyone lives in a metropolis and therefore could find everything in every supermarket.
But at the same time I think it is a pity that there is not a picture for every recipe. This sometimes makes it more difficult to imagine the mentioned dish before testing the recipe.
November 10, 2019
Fun book and easy recipes
October 20, 2021
M'kay, I thought I'd be over this by now but it's been a few days so apparently I've got to say something.
There's a recipe for poutine in this book. It's a French-Canadian dish from the province of Quebec, so I was a little confused, especially since our French population is of the Acadian variety. But I though it was pretty cool of him to include a dish from a different French culture, especially one that has a steadily growing population of France-French immigrants.
But the blurb for the recipe goes on about how French fries are actually from Belgium and makes no mention of the dish's origin. That's okay, there's a little blip of text in the corner, maybe it's mentioned there.
Oh, it mentions it alright. I've already returned the book so I can't repeat the exact phrasing, but it says something along the lines of 'The poutine is actually a dish from Quebec in Canada, so there's not actually anything French about it'. Like, EXCUSE ME?! I get that he probably means there's nothing France-French about it, but what the actual hell is this guy's problem? That is super f***ing rude!
There's a recipe for poutine in this book. It's a French-Canadian dish from the province of Quebec, so I was a little confused, especially since our French population is of the Acadian variety. But I though it was pretty cool of him to include a dish from a different French culture, especially one that has a steadily growing population of France-French immigrants.
But the blurb for the recipe goes on about how French fries are actually from Belgium and makes no mention of the dish's origin. That's okay, there's a little blip of text in the corner, maybe it's mentioned there.
Oh, it mentions it alright. I've already returned the book so I can't repeat the exact phrasing, but it says something along the lines of 'The poutine is actually a dish from Quebec in Canada, so there's not actually anything French about it'. Like, EXCUSE ME?! I get that he probably means there's nothing France-French about it, but what the actual hell is this guy's problem? That is super f***ing rude!
July 26, 2023
I really liked this cookbook but I feel like it lacks what made Alex famous: the eccentricity.
Yes there are recipes that combine two or more cuisines around the world but there also salads made up of just peeled vegetables or many pages occupied by fried egg. I think his point was to create a book for someone who is not a chef nor wants to be one but then he goes into hard mode recipes like bread, pizza napoletana, steak cooked with a thermometer and so on.
Also I felt like the photographers weren't the one right for him. Sometimes interesting pictures of French/ethnic lesser know dishes were missing but better known dishes like fish and chips occupied two whole pages. Also sometimes pH just took a pic of the raw ingredients and not of the final product and im not into this conceptional kind of stuff.
Also Alex said in the cookbook that he never made a creme patissiere and the that he just doesn't want to start making one for that recipe so he will make something else and in another recipe he uses creme patissiere. So you haven't even prepared the recipe, don't you ?
I don't know i really like him as a chef and as the YouTuber that I'll always follow but I hope his next book will be better, more coherent and more similar to him. Love you Alex sorry for the criticism hope this is a good feedback.
Yes there are recipes that combine two or more cuisines around the world but there also salads made up of just peeled vegetables or many pages occupied by fried egg. I think his point was to create a book for someone who is not a chef nor wants to be one but then he goes into hard mode recipes like bread, pizza napoletana, steak cooked with a thermometer and so on.
Also I felt like the photographers weren't the one right for him. Sometimes interesting pictures of French/ethnic lesser know dishes were missing but better known dishes like fish and chips occupied two whole pages. Also sometimes pH just took a pic of the raw ingredients and not of the final product and im not into this conceptional kind of stuff.
Also Alex said in the cookbook that he never made a creme patissiere and the that he just doesn't want to start making one for that recipe so he will make something else and in another recipe he uses creme patissiere. So you haven't even prepared the recipe, don't you ?
I don't know i really like him as a chef and as the YouTuber that I'll always follow but I hope his next book will be better, more coherent and more similar to him. Love you Alex sorry for the criticism hope this is a good feedback.
January 26, 2020
For me, a good cooking book should make you want to cook something but I struggle with this one. It doesn't bring me that feeling, I don't know why. But I like Alex and his youtube channel.
There is no legacy in this book. Probably because Alex has not enough years of experience in cooking to write books. So it feels more like a lifestyle photobook or promotional project. A mix of ideas that were found on the Internet. That's all.
Buy this book if you want to support Alex. Otherwise, you better watch his youtube channel.
Bon Appetit!
There is no legacy in this book. Probably because Alex has not enough years of experience in cooking to write books. So it feels more like a lifestyle photobook or promotional project. A mix of ideas that were found on the Internet. That's all.
Buy this book if you want to support Alex. Otherwise, you better watch his youtube channel.
Bon Appetit!
September 8, 2023
The best cookbook I have read in 2023, and I have read a few. French classics with fresh takes, as well as delicious Asian and Middle Eastern recipes will make this book my to go to for a while. Also, his recipe for Bouef Bourgignon is to die for...! Highly recommended to any home cooks out there!
September 9, 2018
Looking forward to cooking more of the dishes in this cookbook, but flipping through, it's full of the humor you have come to know from his YouTube channel.
October 12, 2018
Love love this cook book
December 26, 2019
A great book. We have two skill levels in out house and it speaks to both of them.
I know the work from the YouTube channel, and we will be trying a number of these here soon.
I know the work from the YouTube channel, and we will be trying a number of these here soon.
January 11, 2020
The YouTube channel is tons better. His winning personality isn’t really captured in this cookbook.
Still, lots of practical recipes
Still, lots of practical recipes
April 10, 2020
I like the level of complexity of the recipes they are approachable but still a bit of a challenge for home cooks.
July 20, 2020
Fun read with lots of recipes that sound yummy and achievable for any kitchen cook. I haven’t tried any of the recipes yet but I can’t wait.
August 31, 2020
If you're a fan of Alexis You Tube channel, this book is a great companion. Well done!
January 11, 2021
Amazing book. So fun
February 5, 2023
I was expecting this to be all French recipes but he throws in other world cuisines as well. I might try some of his shortcut hacks.
July 14, 2020
The sourdough recipe is pretty great.
September 30, 2020
Perfect cookbook for someone who needs her interest in food revived.
I've enjoyed Alex's YouTube vids from the start for years, through my on again, off again, relationship with the internet. I confess that as much as I always welcomed his ideas, I wasn't up for trying his always-interesting experiments and recreated memories.
Today I came across a reference to his first cookbook, and wanted to see it -- and am I glad I did!
Over the past several years food and preparing it is not what it was in my youth, not exciting to hear of new dishes or spices, or even cooking instruments made out of something like rubber. This happens to a fair number of old folk like me, and I was resigned to the loss.
Reading Alex's book today, his charming insouciant manner of communicating and his cheeky humour have quite revived my interest in making these dishes, and looking forward to actually *eating* a lot of them, has shocked me to the core, and I can only say "Merci! Merci mille fois, Alex!"
I've enjoyed Alex's YouTube vids from the start for years, through my on again, off again, relationship with the internet. I confess that as much as I always welcomed his ideas, I wasn't up for trying his always-interesting experiments and recreated memories.
Today I came across a reference to his first cookbook, and wanted to see it -- and am I glad I did!
Over the past several years food and preparing it is not what it was in my youth, not exciting to hear of new dishes or spices, or even cooking instruments made out of something like rubber. This happens to a fair number of old folk like me, and I was resigned to the loss.
Reading Alex's book today, his charming insouciant manner of communicating and his cheeky humour have quite revived my interest in making these dishes, and looking forward to actually *eating* a lot of them, has shocked me to the core, and I can only say "Merci! Merci mille fois, Alex!"
November 19, 2019
Excellent!
I am an experienced cook who is obsessed with cookbooks. Alex has done his research, he knows what he's doing and the recipes in this book are foolproof. I have made a dozen things (just about to try the pizza), and everything came out excellent. Yes it is simple but great food can also be simple. Some comments here call this a beginners book, I disagree. This book is great for anyone who's looking to learn but also for the experienced cook looking for inspiration. Comte cacio e Pepe, Pot-au-pho, Mac and cheese (easy and delicious), potato gratin, shakshuka...yum yum yum. Alex has thought through these recipes and he is funny, you will not be disapointed with this book.
I am an experienced cook who is obsessed with cookbooks. Alex has done his research, he knows what he's doing and the recipes in this book are foolproof. I have made a dozen things (just about to try the pizza), and everything came out excellent. Yes it is simple but great food can also be simple. Some comments here call this a beginners book, I disagree. This book is great for anyone who's looking to learn but also for the experienced cook looking for inspiration. Comte cacio e Pepe, Pot-au-pho, Mac and cheese (easy and delicious), potato gratin, shakshuka...yum yum yum. Alex has thought through these recipes and he is funny, you will not be disapointed with this book.
January 11, 2021
Funny
A lovely and informative book -- approachable for the normal everyday cook. Not his fault I can eat exactly 1 recipe (stupid food allergies) in the whole thing but definitely confirmed my notion that french food is not worth my time.
A lovely and informative book -- approachable for the normal everyday cook. Not his fault I can eat exactly 1 recipe (stupid food allergies) in the whole thing but definitely confirmed my notion that french food is not worth my time.
December 30, 2019
Provoking
December 12, 2020
Cookbook with more than just recipes. You can actually learn about the basics and more like understand each cuisine. Stuffed with hacks all the way around it's perfect for a "rookie" to get better.
Displaying 1 - 22 of 22 reviews