Paul Bocuse: The Complete Recipes by Paul Bocuse, Jean-Charles Vaillant & Eric Trochon
4to. pp. 784. illustrated in colour. hardcover boards. Paris: Flammarion, 2012.
New in publisher's shrink wrap.
ISBN-10: 208020095X / ISBN-13: 9782080200952
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A veritable bible of classic French cuisine in 500 recipes from the legendary Paul Bocuse, who was named "Chef of the Century" by The Culinary Institute of America and French restaurant guide Gault et Millau
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook.
Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner, but with enough breadth to entice the confident chef, these recipes can be readily prepared at home, and emphasize the use of fresh and widely available ingredients.
This new cookbook is a complete collection of Bocuse's classic French recipes, which have been tried and tested over a lifetime in the business, and revised and adapted here to be accessible for the modern kitchen. With 221 colour photographs to inspire the home cook, this indispensable kitchen companion is also an authoritative culinary reference work on traditional French cooking, which remains an international, UNESCO-protected benchmark in world gastronomy.
Divided into 22 chapters, with 14 covering savoury recipes and 8 covering sweet recipes, Bocuse covers everything from from soups to souffles, by way of terrines, fish, meat, vegetables, and sauces. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.