Coverart for item
The Resource Bocuse : the complete Bocuse, photographs by Jean-Charles Vaillant ; food styling by Éric Trochon ; translated from the French by Carmella Abramowitz-Moreau

Bocuse : the complete Bocuse, photographs by Jean-Charles Vaillant ; food styling by Éric Trochon ; translated from the French by Carmella Abramowitz-Moreau

Label
Bocuse : the complete Bocuse
Title
Bocuse
Title remainder
the complete Bocuse
Statement of responsibility
photographs by Jean-Charles Vaillant ; food styling by Éric Trochon ; translated from the French by Carmella Abramowitz-Moreau
Title variation
Complete Bocuse
Creator
Subject
Language
  • eng
  • fre
  • eng
Summary
"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."--Publisher description
Cataloging source
CaBVA
Dewey number
641.5944
Illustrations
illustrations
Index
index present
LC call number
TX719
LC item number
.B6718913 2012
Literary form
non fiction
Target audience
adult
Bocuse : the complete Bocuse, photographs by Jean-Charles Vaillant ; food styling by Éric Trochon ; translated from the French by Carmella Abramowitz-Moreau
Label
Bocuse : the complete Bocuse, photographs by Jean-Charles Vaillant ; food styling by Éric Trochon ; translated from the French by Carmella Abramowitz-Moreau
Publication
Copyright
Note
  • Translation of: Toute la cuisine de Paul Bocuse
  • Includes index
Related Contributor
Related Location
Related Agents
Related Authorities
Related Subjects
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Soup -- Cold appetizers -- Warm appetizers -- Quiches & tarts -- Pâtés & terrines -- Eggs -- Fish -- Shellfish & crustaceans -- Meat -- Poultry -- Game -- Vegetables -- Rice, pasta & potatoes -- Sauces & condiments -- Doughs & batters -- Cookies, cakes & confections -- Dessert tarts -- Fritters, choux pastries, crêpes & waffles -- Desserts -- Sauces, preserves & creams -- Fruit -- Ice cream
Control code
1747179
http://library.link/vocab/cover_art
https://secure.syndetics.com/index.aspx?isbn=9782080200952/LC.GIF&client=780-496-1833&type=xw12&upc=&oclc=%28Sirsi%29%20LSC2338898
Dimensions
27 cm
http://library.link/vocab/discovery_link
{'EPLCSD': 'https://epl.bibliocommons.com/item/show/1755347005'}
Extent
783 pages
Isbn
9782080200952
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
System control number
  • (Sirsi) LSC2338898
  • LSC2338898

Library Locations

    • Castle DownsBorrow it
      106 Lakeside Landing, 15379 Castle Downs Rd, Edmonton, AB, T5Y 3G4, CA
      53.6161896 -113.51481109999997
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