Des recettes bien françaises, classées par région. Un petit texte du grand chef précède chacune. ©Electre 2024
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.
Paru le : 12/04/2002
Thématique : Cuisine traditionnelle
Auteur(s) : Auteur : Paul Bocuse
Éditeur(s) :
Flammarion
Collection(s) : Non précisé.
Contributeur(s) : Photographe : Dietmar Frege
Série(s) : Non précisé.
ISBN : Non précisé.
EAN13 : 9782080136411
Reliure : Broché
Pages : 253
Hauteur: 28.0 cm / Largeur 22.0 cm
Épaisseur: 1.2 cm
Poids: 865 g
Carte fidélité
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