Books Details
Author : Paul Bocuse Pages : 784 pages Publisher : Flammarion
Language : ISBN-10 : 208020095X ISBN-13 : 9782080200952
Books Descriptions
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 souffl?s, 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.
