Bocuse’s Regional French Cooking.

BOCUSE, Paul.

$600.00

Item Number: 142156

Paris: Flammarion, 1991.

First edition of this work by the legendary chef. Quarto, original pictorial boards, cartographic endpapers, illustrated with photographs by Dietmar Frege. Presentation copy, warmly inscribed by the author on the half-title page, “A Tom avec mes compliments Paul Bocuse 12.02.2005.” Fine in a near 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.