Paul Bocuse : the complete recipes

De l'entrée au dessert, toutes les recettes de Paul Bocuse pour réaliser une cuisine authentique et conviviale, comme le coq au vin de Juliénas, les écrevisses à la bordelaise, le chou farci aux marrons et la charlotte reine du canada. A la fin, des indications sur la préparation des sirops et la cuisson du sucre, mais aussi sur la cuisson des viandes. Grand prix des Gourmand Awards 2012.

Info autore

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.

Dettagli sul prodotto

• Autori: Paul Bocuse, Bocuse Paul, Eric Trochon, Jean-Charles Vaillant
• Con la collaborazione di: Eric Trochon (Fotografie), Jean-Charles Vaillant (Fotografie)
• Editore: Flammarion
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 27.11.2012
• EAN: 9782080200952
• ISBN: 978-2-08-020095-2
• Pagine: 784
• Dimensioni: 190 mm x 270 mm x 60 mm
• Peso: 2862 g
• Serie: Flammarion; Gastronomie et Restauration
• Categorie: Guide e manuali > Mangiare e bere > Libri di cucina a tema; Scienze umane, arte, musica > Arte > Tematiche generali, enciclopedie