Paul Bocuse
Subtitle: simply delicious
By: Paul Bocuse ; [translated from the French by Carmella Abramowitz-Moreau]
Contributors: Abramowitz-Moreau, Carmella, translator
Edition: English-language edition.
Publisher: Rizzoli International Publications, Incorporated
Published: 2014
Language: eng
Number of pages: 239
ISBN-13: 9782080202031
Subjects: French Cooking
Other titles: Simply delicious
Work titles: Mes meilleures recettes simples et gourmandes
Description: More than 200 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine for the last fifty years. Paul Bocuse, the three-starred father of modern French cuisine, has selected 209 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, featured classics include French onion soup and quiche Lorraine, beurre blanc and crayfish bisque, roasted monkfish and moules mariniere, pepper steak and veal medallions, madeleines and iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart with ease. This invaluable kitchen reference from the "chef of the century" contains 78 full-page photographs, a detailed index, a comprehensive glossary, and an invaluable advice section to enlighten the beginner and expert alike. Paul Bocuse: Simply Delicious makes accessible to all aspiring cooks the expertise of a great culinary luminary.
Notes: Includes index.

Translated from the French.