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9782080200952

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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

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<br><br> 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<br><br> 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

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<br><br> 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

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

Author Information

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.

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