Paul Bocuse
Simply Delicious
Published on 4. August 2014
Book
Paperback/Softback
240 pages
978-2-08-020203-1 (ISBN)
Description
More than 100 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine.
Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Mariniere, pepper steak to veal medallions, and madeleines to iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to readily master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.
Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Mariniere, pepper steak to veal medallions, and madeleines to iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to readily master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.
Reviews / Votes
"The photos are no-nonsense, much like the recipes themselves. Omelets, creamy scrambled eggs, bearnaise and bechamel, pates,souffles, quiches and frogs' legs all in one not-at-all-unwieldy reference manual that will live in my kitchen for eons."-cookbooks365.com
More details
Language
English
Place of publication
Paris
France
Publishing group
Editions Flammarion
Illustrations
Illustrated in colour throughout
Dimensions
Height: 210 mm
Width: 170 mm
Weight
670 gr
ISBN-13
978-2-08-020203-1 (9782080202031)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Paul Bocuse was named Chef of the Century by the Culinary Institute of America (CIA) in 2011 and is widely regarded as the father of modern French cuisine. A culinary giant for more than fifty years, he has held three Michelin stars since 1965 and received the Legion of Honor in 1975.
Jean-Charles Vaillant's photographs have appeared in The Complete Bocuse, and many books and culinary magazines.
Jean-Charles Vaillant's photographs have appeared in The Complete Bocuse, and many books and culinary magazines.