PublishedFlammarion, October 2012 |
ISBN9782080200952 |
FormatHardcover, 784 pages |
Dimensions25.5cm × 18cm |
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.
Recipes for sweet and savoury dishes cover everything from soups to souffles, 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.
