Paul Bocuse: The Complete Recipes
The unmistakable reference work covering the entire spectrum of 20th century French cuisine, interpreted and revised by master chef Paul Bocuse for the home cook.
Acclaimed Chef Paul Bocuse is the authority on classic French cuisine. In this volume he presents 500 simple, traditional French recipes. The recipes are aimed at the beginner, but are extensive enough to seduce even the experienced cook. They are easy to make at home and use the freshest and simplest ingredients.
The book is divided into twenty-two chapters, fourteen for savory recipes and eight for sweet recipes, with everything from soups to soufflés, to terrines, fish, meat and vegetables.
The practical appendices include average cooking times for different types of meat, conversion tables and a glossary of the most important terms used in French cuisine.