WATCH: Stephane Nguyen and Kate Blenkiron discuss the creative process that went into their new cookbook.
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00:00 We do an online culinary school, so we do lots of courses online and teach home cooks
00:06 how to cook French food.
00:08 We had the idea of always creating a book.
00:11 We never came to the question of making it, and we had a chance to be approached by an
00:16 American publisher that tells us, "Are you interested to do a book?"
00:19 And that's how it started.
00:21 And for me, I think the book, I wanted to make something that's removed that kind of
00:24 stigma that goes with French cooking.
00:26 French cooking is always like, "Oh, it's fine dining, it's complicated, it takes hours in
00:31 the kitchen."
00:32 And I said, "Okay, so if I make a book, I want to make something accessible to anyone,
00:37 so anyone can pick it up."
00:38 You're going to find a wide array of French recipes going from starters all the way to
00:42 desserts.
00:43 It's easy to make, very few steps, and simple ingredients.
00:47 We pretty much did the whole thing together.
00:49 So Stefan would come up with the recipes and test them.
00:54 We'd write it together, and I did all the photographs.
00:56 So it was definitely a labor of love.
01:00 Learning some French techniques can be applied in other cuisines as well.
01:03 So learning it can make you an overall better cook.
01:07 But yeah, I just think you can't go past some of the flavors.
01:11 You definitely can't go past the desserts.
01:14 Yeah, the desserts is one of those things that people were waiting for this, even the
01:18 publishers, "Oh, make sure there's some good desserts."
01:21 [silence]