BOCUSE, Paul

Signed by the author on title page

[517] pp.

Pantheon Books

1977

First American Edition

11 1/8″ x 8 1/2″

VG/ VG

The great French chef offers nearly twelve hundred recipes, providing a wide range of dishes for every type of cook and for every occasion and a wide range of preparations for every meat, seafood, vegetable, fruit, and dairy product

Paul Bocuse (11 February 1926 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.

A student of Eugnie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.