The unequivocal reference tome on the full spectrum of
twentieth-century French cooking, interpreted and revised by master
chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is
the authority on classic French cuisine. In this volume, he shares
500 simple, traditional French recipes. Aimed at the beginner but
with enough breadth to entice the confident chef, these recipes can
be readily prepared at home and emphasize the use of the freshest
and simplest ingredients. The book is divided into twenty-two
chapters, fourteen covering savory recipes and eight covering sweet
recipes, with everything from soups to soufflés, by way of
terrines, fish, meat, and vegetables. Practical appendixes include
average cooking times for different types of meat, conversion
tables, and a glossary of key French culinary terms.
關於作者：
Paul Bocuse was named Chef of the Century by the Culinary
Institute of America in 2011 and has been a beacon for the culinary
world for over forty-five years. With three Michelin stars and the
Legion of Honor to his name, he is widely regarded as the father of
modern French cuisine. His many cookbooks, including Paul Bocuse’s
Regional French Cooking and Bocuse in Your Kitchen, are best
sellers. Jean-Charles Vaillant’s photographs have appeared in
Flavors of the Mediterranean and Olive Oil. Eric Trochon is a food
stylist whose work also appears in Pierre Gagnaire: 175 Home
Recipes with a Twist.
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