Paul Bocuse in Your Kitchen

Hailed as “indisputably the most famous chef in the world” by Craig Claiborne and as “the most influential – and possibly the best – chef in the world” by ‘Newsweek’, Paul Bocuse first burst onto the American scene with the publication of his highly acclaimed PAUL BOCUSE’S FRENCH COOKING, an encyclopedic introduction to haute cuisine for the accomplished cook. PAUL BOCUSE IN YOUR KITCHEN is something quite different – a truly basic Bocuse, it offers the finest available introduction to the tried-and-true recipes of traditional French cooking. Perfectly aimed at the beginner, it demands no complex techniques, uses the freshest and simplest ingredients, and emphasizes recipes that can be prepared easily in one’s own kitchen. Indeed, Bocuse’s testing for the book was done entirely in his home kitchen rather than in the elaborate setting of his world-famous restaurant in Lyons. Bocuse has organized the book along traditional lines, with separate chapters on the basics: sauces, soups, hor d’oeuvres, fish and shellfish, meat, poultry and game, vegetables, pastries and desserts. Here is everyday French cooking at its best – beef bourgignon, roast pork with mustard sauce, coq au vin, duck with turnips, leeks au gratin, potato soufflé, an especially delectable chocolate mousse, pears in red wine, and much more – over 200 recipes in all, each one thoroughly explained (with preparation times given) and adapted to the American kitchen.