More than 100 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine.

Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Marini�re, pepper steak to veal medallions, and madeleines to iced cherry souffl�. Bocuse’s step-by-step instructions allow the home chef to readily master a Parmesan souffl�, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.

�ber die Autorin bzw. den Autor:

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 culinary giant for more than fifty years, he has held three Michelin stars since 1965 and received the Legion of Honor in 1975.

Jean-Charles Vaillant’s photographs have appeared in The Complete Bocuse, and many books and culinary magazines.

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