Paul Bocuse: Simply Delicious - Couverture souple

Bocuse, Paul

Couverture souple

ISBN 10 : 2080202030 ISBN 13 : 9782080202031

Editeur : FLAMMARION, 2014

Synopsis

More than 200 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine for the last fifty years. Paul Bocuse, the three-starred father of modern French cuisine, has selected 209 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, featured classics include French onion soup and quiche Lorraine, beurre blanc and crayfish bisque, roasted monkfish and moules marinière, pepper steak and veal medallions, madeleines and iced cherry soufflé. Bocuse’s step-by-step instructions allow the home chef to master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart with ease. This invaluable kitchen reference from the "chef of the century" contains 78 full-page photographs, a detailed index, a comprehensive glossary, and an invaluable advice section to enlighten the beginner and expert alike. Paul Bocuse: Simply Delicious makes accessible to all aspiring cooks the expertise of a great culinary luminary.

A propos du livre

À propos de l'auteur

Paul Bocuse was named Chef of the Century by the Culinary Institute of America (CIA) in 2011 and is widely regarded as the father of modern French cuisine. A culinary giant for more than fifty years, he has held three Michelin stars since 1965 and received the Legion of Honor in 1975.

Jean-Charles Vaillant’s photographs have appeared in The Complete Bocuse, and many books and culinary magazines.

À propos de la quatrième de couverture

Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Marinière, pepper steak to veal medallions, and madeleines to iced cherry soufflé. Bocuses step-by-step instructions allow the home chef to readily master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.

Détails de l'édition

• Éditeur: FLAMMARION
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 2080202030
• ISBN 13: 9782080202031
• Reliure: Broché
• Nombre de pages: 240
• Coordonnées du fabricant: non disponible
• Personne responsable: NOSOLI72; 33155536069; SCLIENT@chapitre.com; ; rue bellevue; le plessis; Lamnay; france; 72320; France