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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 ***, 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 ***st 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.

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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 p***ographs 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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媒体评论

"Named Chef of the Century by the Culinary Institute of America

last year and c***idered by many to be the father of modern French

cuisine ..." ~

France Magazine

"The recipes are clear, few are complex, and all look

delicious. Bocuse himself once told me, "If cooks would eat their

own food, there would be better cuisine. When you lift the lid off

the pot and you breathe in the aroma, that is the essence of good

cuisine." That's what you feel when you open the pages of this

wonderful book." ~

Esquire

"It is a complete book with all his best recipes, for all

to enjoy, This will become a classic reference book. Its genius is

in the ***, efficient recipes to make home cooking a success. It

underlines the key role of cookbooks in transmitting the legacy of

culinary culture."

~Publisher's Weekly