a book
Paul Bocuse's French Cooking
Paul Bocuse · 1977 · 517 pages
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
recommended by 1 person
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Éric Ripert
“This 1976 book, still in print in France as La Cuisine du Marché, was a strong inspiration to both my mother and my childhood self. The book played a big part in fueling my passion for food and cooking. I must have read it a thousand times—I fantasized over every recipe when I should have been doing my homework!”↗