Paul Bocuse's New French Cooking

by Paul Bocuse, Colette Rossant (Translator)

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

Genres: Cookbooks, Food

Paperback

First published October 12, 1976

About the author

Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.

Reviews

[Will Carey · Rating 4 out of 5]

Not for people that want the easy route, but Bocuse really give the details of why food cooks the way it does - Made a great roast fillet reading this book.

[Pamela Hempston · Rating 5 out of 5]

Next to Escoffier, Bocuse is my other Hero.