French cooking
Subtitle: classic recipes and techniques
By: Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse
Contributors: Delorme, Hubert; McLachlan, Clay; Bocuse, Paul, 1926-
Edition: English-language ed.
Publisher: Flammarion; Distributed in North America by Rizzoli International Publications
Published: 2010
Place of publication: Paris; [New York]
Language: eng
Number of pages: 511
ISBN-13: 9782080301468
Subjects: French Cooking
Work titles: Encyclopédie de la gastronomie française
Notes: "Translated from the French by Carmella Abramowitz-Moreau"--P. preceding t.p.

Translation of: Encyclopédie de la gastronomie française.

"DVD features live, concise demonstrations of two dozen essential techniques"--P. 4 of cover.

Includes bibliographical references and index.