Bocuse's Regional French Cooking by Paul Bocuse
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Bocuse's Regional French Cooking
By Paul Bocuse

Bocuse's Regional French Cooking

By (author) See other recent books by Paul Bocuse
Photographs by Dietmar Frege See other recent books by Dietmar Frege
Translated by Stephanie Curtis See other recent books by Stephanie Curtis
Format: Paperback

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Bocuse's Regional French Cooking by Paul Bocuse

Book Description

Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, "Bocuse's Regional French Cooking" makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.

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Book Details

ISBN: 9782080136411
ISBN-10: 2080136410
Format: Paperback
(274mm x 209mm x 12mm)
Pages: 192
Imprint: Flammarion
Publisher: Editions Flammarion
Publish Date: 24-Mar-1997
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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