Paul Bocuse by Paul Bocuse
The Complete Recipes

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If you want to learn how to make classic French onion soup or tournedos in red wine sauce or cherry clafoutis or almost anything else that's purely Gallic...you'll find the formulas here.
-WSJ online

Synopsis

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 the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
 

About Paul Bocuse

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Paul Bocuse was named Chef of the Century by the Culinary Institute of America in 2011 and has been a beacon for the culinary world for over forty-five years. With three Michelin stars and the Legion of Honor to his name, he is widely regarded as the father of modern French cuisine. His many cookbooks, including Paul Bocuse's Regional French Cooking and Bocuse in Your Kitchen, are best sellers. Jean-Charles Vaillant's photographs have appeared in Flavors of the Mediterranean and Olive Oil. Eric Trochon is a food stylist whose work also appears in Pierre Gagnaire: 175 Home Recipes with a Twist.
 
Published October 30, 2012 by Flammarion. 784 pages
Genres: Cooking. Non-fiction
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Above average
Reviewed by Colman Andrews on Dec 07 2012

If you want to learn how to make classic French onion soup or tournedos in red wine sauce or cherry clafoutis or almost anything else that's purely Gallic...you'll find the formulas here.

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