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- Author: Paul Bocuse, Jean-Charles Vaillant, Eric Trochon
- Publisher: Thames & Hudson
- Year: 2012
- Pages: 784
- ISBN-10: 208020095X
- ISBN-13: 9782080200952
- Format: 19.2 x 27.2 x 6.3 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
The Complete Bocuse (e-book) (used book) | bookbook.eu
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Description
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.
EXTRA 10 % discount with code: EXTRA
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- Author: Paul Bocuse, Jean-Charles Vaillant, Eric Trochon
- Publisher: Thames & Hudson
- Year: 2012
- Pages: 784
- ISBN-10: 208020095X
- ISBN-13: 9782080200952
- Format: 19.2 x 27.2 x 6.3 cm, kieti viršeliai
- Language: English English
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.
Reviews