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The complete Bocuse / [Paul Bocuse] ; photographs by Jean-Charles Vallant ; food styling by Eric Trochon.

Item Information
Shelf Location	Collection	Volume Ref.	Branch	Status	Due Date
641.5944 BOCU	Adult Non Fiction		Campsie .	. Available .

Catalogue Information
Field name	Details
ISBN	9782080200952 (hbk.)
Name	Bocuse, Paul, 1926-
Title	The complete Bocuse / [Paul Bocuse] ; photographs by Jean-Charles Vallant ; food styling by Eric Trochon.
Edition	English-language ed.
Published	Paris, France : Flammarion, 2012.
Description	783 p. : col. ill. ; 27 cm.
Notes	Translated from the French by Carmella Abramowitz-Moreau.
Notes	Originally published as "Toute la cuisine de Paul Bocuse".
Summary	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.
Subjects	Cooking, French
Other Names	Vallant, Jean-Charles
Other Names	Trochon, Eric
Links to Related Works	Subject References: Cooking, French . Authors: Bocuse, Paul, 1926- . Trochon, Eric . Vallant, Jean-Charles .