PDF Ebook Bocuse's Regional French Cooking By Paul Bocuse

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Bocuse's Regional French Cooking By Paul Bocuse

PDF Ebook Bocuse's Regional French Cooking By Paul Bocuse

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Sales Rank: #888512 in Books
Brand: Brand: Flammarion
Published on: 1991-10-01
Released on: 1991-10-01
Original language: English
Number of items: 1
Dimensions: 11.00" h x 8.75" w x 1.00" l,
Binding: Hardcover
256 pages

Features

Used Book in Good Condition

Review
Photographs by Dietmar Frege provide a sensual accompaniment to Chef Bocuse's gastronomic trek through the various regions of France. -- Veranda Magazine, Winter 1992

[H]omey and perfectly captures Bocuse's simple approach to cooking that emphasizes fresh, locally grown ingredients. . . . [Y]ou don't have to be a francophile to appreciate this gem of a book from a truly world class chef. -- Cookbook Digest, May-June 1992

[W]hat you get here is the best kind of French country cooking, contemptuous of cholesterol, fearless about fat, serenely unafraid of calories. . . . It's not quite as good as being back on the Ile d'Oleron-but it's close. -- Los Angeles Times, 11/27/92

Language Notes
Text: English (translation)
Original Language: French

About the Author
Paul Bocuse is the author of Paul Bocuse in Your Kitchen, French Home Cooking and Bocuse à la Carte. Internationally renowned, the restaurant he opened in 1982 with Roger Vergé and Gaston Lenôtre at Disney World's Epcot Center serves many of the recipes in this book and attracts over one million customers annually.

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