BOCUSE, Paul.
Paul Bocuse's French Cooking.
First edition of Paul Bocuse's French Cooking; Signed by Him
New York: Pantheon Books, 1977.
$2,500.00
In Stock
Item Number: RRB-149872
* Custom Clamshell Boxes are hand made by the Harcourt Bindery upon request and take approximately 60 days to complete
First American edition of Bocuse's classic work on French cuisine. Quarto, original publisher's boards, illustrated with color photographs. Boldly signed by Paul Bocuse on the title page. Fine in a fine dust jacket. Translated from the French by Colette Rossant. Edited by Lorraine Davis. Jacket front and back photos by Jean-Pierre Chatelin. Rare and desirable signed.
At the height of his career in the 1970s, Bocuse was at the forefront of Cuisine Nouvelle, a movement focusing on fresher ingredients and lighter fare, presented without pretension but with elegance, nonetheless. Bocuse’s appreciation for produce procured daily from the market was evident in this book’s original French title, La Cuisine du Marché—market cuisine—published by Flammarion in 1976. Paul Bocuse’s French Cooking debuted the following year in English and quickly became a highly prized resource. The book is dense with recipes, covering everything from ortolans baked in apples and finished with applejack and veal stock to Escoffier’s recipe for truffles basted with champagne brandy, wrapped in pork fat and cooked under burning embers. With sections on sauces, eggs, all varieties of fish and meat, vegetables, and impressive dessert coverage, Bocuse does a great service in educating the next generation of chefs.
Paul Bocuse's French Cooking.
$2,500.00
In Stock
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