Paul Bocuse was named "Chef of the Century" by the
Culinary Institute of America in 2011, and has been a beacon for
the culinary world for over forty-five years. With three Michelin
stars and the Legion of Honor to his name, he is also widely
regarded as the father of modern French cuisine.
Jean-Charles Vaillant's photographs have appeared in Flavors
of the Mediterranean and Olive Oil, both published by
Flammarion.
Eric Trochon is a food stylist whose work also appears in
Pierre Gagnaire: 175 Home Recipes with a Twist and Bocuse in your
Kitchen.
"Named Chef of the Century by the Culinary Institute of America
last year and considered by many to be the father of modern French
cuisine ..." ~France Magazine
"The recipes are clear, few are complex, and all look delicious.
Bocuse himself once told me, "If cooks would eat their own food,
there would be better cuisine. When you lift the lid off the pot
and you breathe in the aroma, that is the essence of good cuisine."
That's what you feel when you open the pages of this wonderful
book." ~Esquire
"It is a complete book with all his best recipes, for all to enjoy,
This will become a classic reference book. Its genius is in the
simple, efficient recipes to make home cooking a success. It
underlines the key role of cookbooks in transmitting the legacy of
culinary culture." ~Publisher's Weekly
"If you're looking for a book to teach you the ins and outs of
classic French cuisine, this may be the book for you (don't tell
Julia)." ~Eater.com
One of the “best French cookbooks of all
time.” ~ Forbes.com
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