Bocuse's Regional French Cooking by Paul Bocuse

  • Cabbage soup (Soupe au chou) (page 14)

    from Bocuse's Regional French Cooking Bocuse's Regional French Cooking by Paul Bocuse and Martine Albertin and Anne Grandclement and Pascale Couderc

    • Categories: Soups; French
    • Ingredients: slab bacon; Savoy cabbage; carrots; turnips; leeks; potatoes; onion; whole clove; suet; white peppercorns; country bread
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  • SULibraries on October 18, 2025

    641.5944 B665pau (LOU)

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  • ISBN 10 2080136410
  • ISBN 13 9782080136411
  • Published Mar 24 1997
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries France
  • Publisher Editions Flammarion
  • Imprint Flammarion

Publishers Text

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.

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