Bocuse’s Regional French Cooking.
BOCUSE, Paul.
Bocuse’s Regional French Cooking.
First Edition of Bocuse's Regional French Cooking; Inscribed by Legendary Chef Paul Bocuse in the year of publication
Paris: Flammarion, 1991.
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Item Number: 143359
First edition of this work by the legendary chef. Quarto, original boards, illustrated. Presentation copy, warmly inscribed by the author in the year of publication on the half-title page, “Pour Peter et Nancy avec mes compliments Paul Bocuse Las Vegas – 19-10-91.” Fine in a fine dust jacket.
In this splendid new cookbook Paul Bocuse presents his favorite traditional French cooking recipes as a delicious voyage through the regions of France. Through 120 recipes representing the very best of France's domestic cooking, we discover the special appeal and accent that characterizes the widely diverse French provinces, where the finest traditions are still alive. Bocuse's selection reveals the remarkable sensitivity of the French to the land and preparation of the food; he describes the landscape and the special heritage of each province as well as the local produce and culinary practices which contribute to the specific character of its cuisine.
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