Cover image for
Title:
Bocuse : the complete Bocuse / photographs by Jean-Charles Vaillant ; food styling by Éric Trochon.
Author:
Bocuse, Paul, 1926-2018.
Publication Information:
Paris : Flammarion, 2012.
Call Number:
TX719 .B6718913 2012
Abstract:
"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."--Publisher description.
Edition:
English-language ed.
ISBN:
9782080200952
Physical Description:
783 pages : color illustrations ; 27 cm
General Note:
In English, translated from the French.

Translation of: Toute la cuisine de Paul Bocuse.

"Translated from the French by Carmella Abramowitz-Moreau"--Title page verso.

Includes index.
Subject Term:
Contents:
Soup -- Cold appetizers -- Warm appetizers -- Quiches & tarts -- Pâtés & terrines -- Eggs -- Fish -- Shellfish & crustaceans -- Meat -- Poultry -- Game -- Vegetables -- Rice, pasta & potatoes -- Sauces & condiments -- Doughs & batters -- Cookies, cakes & confections -- Dessert tarts -- Fritters, choux pastries, crêpes & waffles -- Desserts -- Sauces, preserves & creams -- Fruit -- Ice cream.
Uniform Title:
Toute la cuisine de Paul Bocuse. English
Personal Author:
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