Paul Bocuse's regional French cooking
By: with the assistance of Martine Albertin, Anne Grandclément, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege.
Contributors: Albertin, Martine.; Grandclément, Anne.; Coudrec, Pascale.
Edition: 1st paperback ed.
Publisher: Flammarion
Published: 1997
Place of publication: New York
Language: eng
Subjects: Cookery, French
Other titles: Regional French cooking
Notes: Includes index.