Paul Bocuse: The Complete Recipes by Paul Bocuse and Jean-Charles Vaillant

  • Oxtail consommé (Oxtail clair)

    from Paul Bocuse: The Complete Recipes Paul Bocuse by Paul Bocuse and Jean-Charles Vaillant

    • Categories: Soups; French
    • Ingredients: oxtail; onions; carrots; parsley; bay leaves; thyme; celery; Madeira wine; Cognac; stock; turnips; celery hearts
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Notes about this book

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Notes about Recipes in this book

  • Minestrone

    • cindy_xbrgsw on March 07, 2026

      A staple in my kitchen! Made famous by the love everyone has for the perfect melody of flavors perfect for a cold winter night or a summer delight with garden vegetables.

  • Boeuf Bourguignon

    • EdM on February 13, 2023

      This is a straightforward one pot method - easier than most recipes - without beef stock.

  • Chicken breasts Françoise (Suprêmes de volaille Françoise)

    • EdM on May 20, 2019

      Easy way to cook breasts. Slice them in half, horizontally, first, to make two out of one thick half (modern) breast. Added a bit of white wine to deglaze pan, before cream.

  • Chanterelles (Girolles ou chanterelles)

    • EdM on November 02, 2017

      Need to get the browning just right, for flavor, without overdoing it and drying out the mushrooms. Follow recipe exactly. Adding extra ingredients at end helps, but not necessary.

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  • ISBN 10 208020095X
  • ISBN 13 9782080200952
  • Linked ISBNs
  • Published Oct 01 2012
  • Format Hardcover
  • Page Count 784
  • Language English
  • Countries United States
  • Publisher Flammarion

Publishers Text

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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