Paul Bocuse

Master chef Paul Bocuse interpreted and revised the definitive reference tome on the entire spectrum of twentieth-century French cooking for the home cook. Paul Bocuse, the celebrated chef, is the authority on classic French cuisine. He shares 500 simple, traditional French recipes in this volume. These recipes, aimed at the novice but with enough variety to entice the seasoned chef, can be easily prepared at home and emphasize the use of the freshest and simplest ingredients.

The Paul Bocuse: The Complete Recipes book is divided into twenty-two chapters, fourteen of which cover savory recipes and eight of which cover sweet recipes, ranging from soups to soufflés, via terrines, fish, meat, and vegetables. Appendices with useful information include average cooking times for various types of meat, conversion tables, and a glossary of key French culinary terms.

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