Toute la cuisine de Paul Bocuse (French Edition) by Paul Bocuse

  • 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 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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