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The Complete Bocuse书籍详细信息
- ISBN：9782080200952
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2012-10
- 页数：暂无页数
- 价格：288.60
- 纸张：铜版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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.
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作者介绍：
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 widely regarded as the father of
modern French cuisine. His many cookbooks, including Paul Bocuse’s
Regional French Cooking and Bocuse in Your Kitchen, are best
sellers. Jean-Charles Vaillant’s photographs have appeared in
Flavors of the Mediterranean and Olive Oil. Eric Trochon is a food
stylist whose work also appears in Pierre Gagnaire: 175 Home
Recipes with a Twist.
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在线阅读/听书/购买/PDF下载地址：
在线阅读地址：The Complete Bocuse在线阅读
在线听书地址：The Complete Bocuse在线收听
在线购买地址：The Complete Bocuse在线购买
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其它内容：
媒体评论
"Named Chef of the Century by the Culinary Institute of America
last year and considered by many to be the father of modern French
cuisine ..." ~
France Magazine
"The recipes are clear, few are complex, and all look
delicious. Bocuse himself once told me, "If cooks would eat their
own food, there would be better cuisine. When you lift the lid off
the pot and you breathe in the aroma, that is the essence of good
cuisine." That's what you feel when you open the pages of this
wonderful book." ~
Esquire
"It is a complete book with all his best recipes, for all
to enjoy, This will become a classic reference book. Its genius is
in the simple, efficient recipes to make home cooking a success. It
underlines the key role of cookbooks in transmitting the legacy of
culinary culture."
~Publisher's Weekly
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