Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion
soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Marinière, pepper steak to veal medallions, and madeleines to iced cherry soufflé. Bocuse’s step-by-step
instructions allow the home chef to readily master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78
photographs and a detailed index.
