Bocuse's Regional French Cooking

Bocuse, Paul, Frege, C. G.

ISBN 10: 2080136410 / ISBN 13: 9782080136411

Edité par Flammarion et Cie, 1992

A propos de cet article

Used book that is in clean, average condition without any missing pages.

N° de réf. du vendeur 4030883-20

Détails bibliographiques

• Titre: Bocuse's Regional French Cooking
• Éditeur: Flammarion et Cie
• Date de parution: 1992
• Langue: anglais
• ISBN à 10 chiffres: 2080136410
• ISBN à 13 chiffres: 9782080136411
• Reliure: Couverture souple
• Édition: 1st paperback ed.
• État de l'article: Good

A propos de ce titre

Synopsis

Book by Bocuse Paul

Présentation de l'éditeur

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 regions, 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
Complicate 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 Freged 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.