Bibliograph

Paul Bocuse, simply delicious, Paul Bocuse ; translated from the French by Carmella Abramowitz-Moreau

Type

Label

Paul Bocuse, simply delicious, Paul Bocuse ; translated from the French by Carmella Abramowitz-Moreau

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Paul Bocuse

Oclc number

890831470

Responsibility statement

Paul Bocuse ; translated from the French by Carmella Abramowitz-Moreau

Sub title

simply delicious

Summary

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 mariniere, pepper steak and veal medallions, madeleines and iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to master a Parmesan souffle, 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

resource.variantTitle

Simply delicious

Classification