Bocuse in Your Kitchen by Paul Bocuse
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Bocuse in Your Kitchen
By Paul Bocuse

Bocuse in Your Kitchen

Simple French Recipes for the Home Chef

By (author) See other recent books by Paul Bocuse See other recent books by Jean-Charles Vaillant
Format: Hardback

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Bocuse in Your Kitchen by Paul Bocuse

Book Description

"Bocuse in Your Kitchen" contains no recipes involving black truffles, caviar, or foie gras. Instead, author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, Simple fare is, in my opinion, the best the kind that I love to prepare at home for my family and my friends, and "Bocuse in Your Kitchen" teaches even the most inexperienced of cooks how to share his flair for good food.

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Book Details

ISBN: 9782080305602
ISBN-10: 2080305603
Format: Hardback
(255mm x 180mm x 24mm)
Pages: 304
Imprint: Flammarion
Publisher: Editions Flammarion
Publish Date: 26-Mar-2007
Country of Publication: France

Books By Author Paul Bocuse

Paul Bocuse by Paul Bocuse Paul Bocuse, Paperback (August 2014)

Features 100 of author's favorite recipes. Organized into sections by course or main ingredient, this book includes classics that are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Mariniere, pepper steak to veal medallions, and madeleines to iced cherry souffle.

Mere Brazier by Paul Bocuse Mere Brazier, Hardback (March 2014)

"Originally published under the title: "Les secrets de la Maere Brazier" by Roger Moreau, in collaboration with Anne-Marie Brazier, Jacotte Brazier, and Roger Garner A2009 by aEditions Solar, Paris"--Title page verso.

» View all books by Paul Bocuse

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Author Biography - Paul Bocuse

Paul Bocuse holds three Michelin stars and is renowned as one of the world's preeminent chefs. The restaurant he opened in 1982 with Roger Verge and Gaston Lenotre at Disney World's Epcot Center serves many of the recipes in this book and attracts over one million customers annually. His annual award, Bocuse d'Or, is one of the most coveted awards in gastronomy.

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