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Author : Paul Bocuse
Publisher : Pantheon
Page : 87 pages
File Size : 53,8 Mb
Release : 1987
Category : Cooking
ISBN : 0394562674
Suggests thirteen menus, tells how to select fresh foods, and shares recipes for soups, fish, meat, poultry, vegetables, and desserts
Author : Paul Bocuse
Publisher : Unknown
Page : 87 pages
File Size : 55,6 Mb
Release : 1987
Category : Cookery, French
ISBN : 0948149760
Author : Paul Bocuse
Publisher : Unknown
Page : 87 pages
File Size : 48,6 Mb
Release : 1999
Category : Cooking, French
ISBN : 2082025292
Paru pour la première fois en 1986, Bocuse à la carte a été publié à plus de 100 000 exemplaires, toutes éditions confondues, et a rencontré un très grand succès auprès du publie. Epuisé depuis 1994, il reparaît aujourd'hui dans sa version intégrale et à un nouveau prix très abordable. Chef de file de toute une génération de cuisiniers, Paul Bocuse vous propose ici un choix de menus pour toutes les occasions familiales. Des plats mijotés, soupe à l'oignon, coq au vin, bœuf bourguignon ; des recettes traditionnelles, œufs à la neige, tarte tatin, crêpes et beignets... mariées à quelques recettes de plus grande cuisine parmi les plus célèbres de son restaurant près de Lyon, pour les jours de fête. Des recettes faciles accompagnées de nombreux conseils sur les achats, la préparation et la cuisine des aliments, les vins, etc.
Author : Paul Bocuse
Publisher : Unknown
Page : 128 pages
File Size : 44,6 Mb
Release : 2015-06-03
Category : Electronic
ISBN : 2290113654
Author : Paul Bocuse
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 49,8 Mb
Release : 2015-03-03
Category : Cooking
ISBN : 9782080202031
More than 200 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine for the last fifty years. Paul Bocuse, the three-starred father of modern French cuisine, has selected 209 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, featured classics include French onion soup and quiche Lorraine, beurre blanc and crayfish bisque, roasted monkfish and moules marinière, pepper steak and veal medallions, madeleines and iced cherry soufflé. Bocuse’s step-by-step instructions allow the home chef to master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart with ease. This invaluable kitchen reference from the "chef of the century" contains 78 full-page photographs, a detailed index, a comprehensive glossary, and an invaluable advice section to enlighten the beginner and expert alike. Paul Bocuse: Simply Delicious makes accessible to all aspiring cooks the expertise of a great culinary luminary.
Author : Paul Bocuse,Martine Albertin,Anne Grandclément,Pascale Coudrec
Publisher : Flammarion-Pere Castor
Page : 0 pages
File Size : 55,5 Mb
Release : 1997
Category : Cookery, French
ISBN : 2080136410
An enchanting culinary journey through the distinctive provinces of France by world renowned chef Paul Bocuse.
Author : Paul Bocuse
Publisher : Pantheon
Page : 358 pages
File Size : 50,8 Mb
Release : 1982
Category : Cooking
ISBN : PSU:000014422515
Author : Paul Bocuse
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 53,6 Mb
Release : 2007-04-24
Category : Cooking
ISBN : 9782080305602
Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.Beautifully designed and illustrated, Bocuse in Your Kitchen makes French cuisine simple and easy for the home chef.
Author : Paul Bocuse
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 45,7 Mb
Release : 2012-10-30
Category : Cooking
ISBN : 9782080200952
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
Author : Paul Bocuse,Colette Rossant,Lorraine Davis
Publisher : Unknown
Page : 711 pages
File Size : 49,8 Mb
Release : 1978-01
Category : Cookery, French
ISBN : 0246109831
Author : Yves Pinard
Publisher : Unknown
Page : 128 pages
File Size : 41,7 Mb
Release : 2009-10-23
Category : Electronic
ISBN : 2370740094
With a foreword by Michelin three-star chef Paul Bocuse, this beautifully illustrated volume celebrates culinary-themed artwork with insightful text and recipes by the Grand Louvre's chef Yves Pinard. A vital element of daily life and one of the great pleasures of the world, food in all its guises has been exalted in works of art for centuries. With a foreword by Paul Bocuse, this volume serves up a smorgasbord of culinary-themed art--from fruit baskets to sumptuous banquet scenes to images of the hunt and still-life paintings. Yves Pinard, head chef of the Grand Louvre restaurant, provides animated commentary of forty works from the renowned museum and includes a sampling of his own recipes inspired by the paintings. Details from masterpieces such as Chardin's jar of olives and Delacroix's succulent lobsters are complemented by opulent feasts presented against the backdrop of lavish interiors or a simple peasant meal in the countryside. From ancient Greek and Egyptian carvings to nineteenth-century oil paintings, each work is accompanied by a concise text illuminating its historical and cultural context, delivered in a lighthearted and playful tone.
Author : Paul Bocuse
Publisher : Pantheon
Page : 584 pages
File Size : 53,6 Mb
Release : 1977
Category : Cookery, French
ISBN : UCSC:32106014871013
Author : Anonim
Publisher : Plexus Publishing (NJ)
Page : 2450 pages
File Size : 52,7 Mb
Release : 1997
Category : Motion pictures
ISBN : UCSD:31822023995616
Author : Paul BOCUSE
Publisher : Unknown
Page : 128 pages
File Size : 53,5 Mb
Release : 2016-08-01
Category : Electronic
ISBN : 981275895X
An illustrated step-by-step cooking course, with hints and tips, to help you create dishes like the great chef himself . How to master Paul Bocuse's ten most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs a la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croute with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin AUTHOR: Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career.
Author : Paul Bocuse
Publisher : Unknown
Page : 711 pages
File Size : 52,6 Mb
Release : 1985
Category : Cookery, French
ISBN : 0246127546