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Bocuse's Regional French CookingBy Paul Bocuse
Get Free Ebook Bocuse's Regional French CookingBy Paul Bocuse
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Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, Bocuse's Regional French Cooking makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.
- Sales Rank: #888512 in Books
- Brand: Brand: Flammarion
- Published on: 1991-10-01
- Released on: 1991-10-01
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 8.75" w x 1.00" l,
- Binding: Hardcover
- 256 pages
- Used Book in Good Condition
Review
Photographs by Dietmar Frege provide a sensual accompaniment to Chef Bocuse's gastronomic trek through the various regions of France. -- Veranda Magazine, Winter 1992
[H]omey and perfectly captures Bocuse's simple approach to cooking that emphasizes fresh, locally grown ingredients. . . . [Y]ou don't have to be a francophile to appreciate this gem of a book from a truly world class chef. -- Cookbook Digest, May-June 1992
[W]hat you get here is the best kind of French country cooking, contemptuous of cholesterol, fearless about fat, serenely unafraid of calories. . . . It's not quite as good as being back on the Ile d'Oleron-but it's close. -- Los Angeles Times, 11/27/92
Language Notes
Text: English (translation)
Original Language: French
About the Author
Paul Bocuse is the author of Paul Bocuse in Your Kitchen, French Home Cooking and Bocuse à la Carte. Internationally renowned, the restaurant he opened in 1982 with Roger Vergé and Gaston Lenôtre at Disney World's Epcot Center serves many of the recipes in this book and attracts over one million customers annually.
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