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The complete Bocuse / [Paul Bocuse] ; photographs by Jean-Charles Vallant ; food styling by Eric Trochon.
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Catalogue Record 1051254
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Catalogue Record 1051254
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Catalogue Information
Catalogue Record 1051254
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Item Information
Shelf Location
Collection
Volume Ref.
Branch
Status
Due Date
641.5944 BOCU
Adult Non Fiction
Campsie
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Catalogue Record 1051254
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Catalogue Record 1051254 ItemInfo
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Catalogue Record 1051254 ItemInfo
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Catalogue Information
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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.
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
Trochon, Eric
Links to Related Works
Subject References:
Cooking, French
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Authors:
Bocuse, Paul, 1926-
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Trochon, Eric
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Vallant, Jean-Charles
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