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Paul Bocuse: Simply Delicious
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About the Author

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 leading light in the culinary world for more than fifty years, he has held three Michelin stars since 1965 and received the Legion of Honor in 1975. He has published numerous books with Flammarion, including Bocuse in Your Kitchen (2007), The Complete Bocuse (2012), and Bocuse's Regional French Cooking (1991/2002). Jean-Charles Vaillant's photographs have appeared in Bocuse in Your Kitchen, The Complete Bocuse, Flavors of the Mediterranean (2003), Olive Oil (2002), and many culinary magazines.

Reviews

"The photos are no-nonsense, much like the recipes themselves. Omelets, creamy scrambled eggs, b arnaise and b chamel, p t s, souffl s, quiches and frogs' legs all in one not-at-all-unwieldy reference manual that will live in my kitchen for eons." -cookbooks365.com

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