Paul Bocuse's regional French cooking / with the assistance of Martine Albertin, Anne Grandclâement, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege.

Format:

Book

Author/Creator:

Bocuse, Paul, 1926-2018.

Contributor:

Albertin, Martine.

Grandclâement, Anne.

Coudrec, Pascale.

Laurie Burrows Grad Collection (University of Pennsylvania)

Standardized Title:

Cuisine de France. English

Language:

English

French

Subjects (All):

Cooking, French.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

192 pages : color illustrations ; 28 cm

Edition:

First paperback edition.

Other Title:

Regional French cooking

Regional French cooking.

Place of Publication:

Paris ; New York : Flammarion, [1997]

Summary:

Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art.

Notes:

Includes index.

English translation originally published: Flammarion, 1991.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

2080136410

OCLC:

36143579

Online:

Laurie Burrows Grad Collection Home Page