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Bocuse's regional french cooking

Auteur : Paul Bocuse

Paru le : 12/04/2002
Éditeur(s) : Flammarion
Série(s) : Non précisé.
Collection(s) : Non précisé.
Contributeur(s) : Photographe : Dietmar Frege

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Résumé

Des recettes bien françaises, classées par région. Un petit texte du grand chef précède chacune. ©Electre 2018

Quatrième de couverture

Présentation en anglais Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, Bocuse's Regional French Cooking makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.

Fiche Technique

Paru le : 12/04/2002

Thématique : Cuisine traditionnelle

Auteur(s) : Auteur : Paul Bocuse

Éditeur(s) : Flammarion

Collection(s) : Non précisé.

Série(s) : Non précisé.

ISBN : 2-08-013641-0

EAN13 : 9782080136411

Format : Non précisé.

Reliure : Broché

Pages : 253

Hauteur : 28 cm / Largeur : 22 cm

Épaisseur : 1,2 cm

Poids : 865 g