Mes meilleures recettes. Simples et gourmandes

Monsieur Paul", comme l'appelle respectueusement l'ensemble de la profession, a été proclamé "Chef du Siècle" par la presse américaine. Pour tous ceux qui n'ont pas eu la chance de déjeuner ou de dîner une fois dans leur vie à l'auberge de Collonges-au-Mont-d'Or, et pour tous ceux qui s'en souviennent encore, cet ouvrage offrira un panorama complet de la cuisine française du XXe siècle, interprétée et revisitée par Paul Bocuse. Apprentis gourmets ou amateurs aguerris y retrouveront la quintessence d'un art culinaire, porté si haut et si loin que tout y paraît simple.

Résumé : 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 regions, 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 Complicate 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 Freged 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.