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 fresh
and widely available ingredients. This new cookbook is a complete collection of Bocuse's
classic French recipes which have been tried and tested over a lifetime in the business and
revised and adapted here to be accessible for the modern kitchen. With 221 colour photographs
to inspire the home cook this indispensable kitchen companion is also an authoritative
culinary reference work on traditional French cooking which remains an international
UNESCO-protected benchmark in world gastronomy. Divided into 22 chapters with 14 covering
savoury recipes and 8 covering sweet recipes Bocuse covers everything from from soups to
soufflés by way of terrines fish meat vegetables and sauces. Practical appendixes include
average cooking times for different types of meat conversion tables and a glossary of key
French culinary terms.
