Bocuse's Regional French Cooking
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