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.; Couderc, Pascale.
Publisher: Flammarion
Published: 1991
Place of publication: Paris
Language: eng
Number of pages: 256
Subjects: Cookery, French
Other titles: Regional French cooking.; Bocuse's regional French cooking.
Description: typical and favorite foods of many sections of France are highlighted including those from Lyonnais, Provence, Bordelais, Perigord, Brittany-Normandy, Alsace, Ile-de-France.
Notes: Cover title: Bocuse's regional French cooking.
Includes indexes.