French Home Cooking: An Introduction to Classic French Cooking

Cookbooks, Food & Wine

BOCUSE, Paul

Regional & International

GRAFTON

Hyman, Philip

Hyman, Mary

Duboeuf, Georges

HarperCollins, Publishers

The great French chef offers nearly twelve hundred recipes, providing a wide range of dishes for every type of cook and for every occasion and a wide range of preparations for every meat, seafood, vegetable, fruit, and dairy product

PAUL BOCUSE'S NEW FRENCH COOKI

Pantheon

Paul Bocuse (1926-2018) was hailed as "indisputably the most famous chef in the world" by Craig Claiborne and as "the most influential - and possibly the best - chef in the world" by NEWSWEEK, Paul Bocuse first burst onto the American scene with the publication of his highly acclaimed PAUL BOCUSE'S FRENCH COOKING, an encyclopedic introduction to haute cuisine for the accomplished cook. PAUL BOCUSE IN YOUR KITCHEN, his splendid next cookbook is something quite different - a truly basic Bocuse, it offers the finest available introduction to the tried-and-true recipes of traditional French cooking. Perfectly aimed at the beginner, it demands no complex techniques, uses the freshest and simplest ingredients, and emphasizes recipes that can be prepared easily in one's own kitchen. Indeed, Bocuse's testing for the book was done entirely in his home kitchen rather than in the elaborate setting of his world-famous restaurant in Lyons. Bocuse organized the book along traditional lines, with separate chapters on the basics; sauces, soups, hors d'oeuvres, fish and shellfish, meat, poultry and game, vegetables, pastries and desserts. Here is everyday French cooking at its best - beef bourgignon, roast pork with mustard sauce, coq au vin, duck with turnips, leeks au gratin, potato soufflé, an especially delectable chocolate mousse, pears in red wine, and much more - over 200 recipes in all, each one thoroughly explained (with preparation times given) and adapted to the American kitchen. With three-star chef Paul Bocuse in your kitchen, classic French cooking will be more easily accomplished - and more inviting - than ever.

PAUL BOCUSE IN YOUR KITCHEN

Cooking Methods

Suggests thirteen menus, tells how to select fresh foods, and shares recipes for soups, fish, meat, poultry, vegetables, and desserts

BOCUSE A LA CARTE

Cooking Education & Reference

Bocuse a la Carte

Random House Value Publishing

My Classic Cuisine

Hamlyn

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.

Bocuse's Regional French Cooking

Flammarion

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 soufflés, 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.

Paul Bocuse: The Complete Recipes

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Books by BOCUSE, Paul