Bocuse, Paul Primary Author mixed material bibliography France Flammarion 2012 monographic en English

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784 p 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 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. Food & Drink 641.59449782080200952 Podomoro University Digital Library 641.5944 Boc c HBP.2019.755 My Library 641.5944 Boc c bocus.jpg.jpg 4473 2019-10-31 10:10:36 2019-10-31 10:10:55 machine generated