What do traffic jams on the eve of the May holidays and pan-fried meat have in common? Or between laundry on the dryer and fish in the oven?.. Arthur Le Quen, author of several best-selling cookery books, explains with an unrivalled sense of humour what happens in products as they are cooked. Cooking is chemistry and physics... but only in the kitchen, not at the desk or in the lab. To learn a lesson perfectly, you do not need to cram formulas and incomprehensible terms at all. Armed with 70 step-by-step recipes with original and fun infographics, you'll make classic French (and beyond) cuisine as good as a restaurant. Sunday roast beef, potofyo, Greek lamb shoulder, pork in milk, bisque, seafood risotto, cold cucumber soup and cheese soufflé - it's hard to choose one thing from such a menu!