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Bocuse in Your Kitchen: Simple French Recipes for the Home Chef [Anglais] [Relié]

Paul Bocuse
2.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
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Description de l'ouvrage

24 avril 2007 GASTRONOMY
Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.Beautifully designed and illustrated, Bocuse in Your Kitchen makes French cuisine simple and easy for the home chef.

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Biographie de l'auteur

Paul Bocuse holds three Michelin stars and is renowned as one of the world's preeminent chefs. The restaurant he opened in 1982 with Roger Verge and Gaston Lenôtre at Disney World's Epcot Center serves many of the recipes in this book and attracts over one million customers annually. His annual award, Bocuse d'Or, is one of the most coveted in gastronomy

Détails sur le produit

  • Relié: 288 pages
  • Editeur : Flammarion (24 avril 2007)
  • Collection : GASTRONOMY
  • Langue : Anglais
  • ISBN-10: 2080305603
  • ISBN-13: 978-2080305602
  • Dimensions du produit: 26,3 x 18,6 x 2,4 cm
  • Moyenne des commentaires client : 2.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 29.900 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles
2.0 étoiles sur 5 Déception 2 novembre 2010
Par Bisbby83
Je m'attendais à des recettes, certes classiques vu le titre du livre, mais avec la french touch d'un grand chef et qui donnerait envie à mes amis londoniens de se lancer dans la cuisine...
Après avoir feuilleté l'ouvrage, je me suis crue dans un livre de recettes des années 60 ! Les recettes sélectionnées ne sont pas très attrayantes, les photos sont rares et quand il y en a elles ne donnent pas bien envie !
Et par dessus tout, quasi aucune recette au chocolat !
Cher pour ce que c'est
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 3.9 étoiles sur 5  9 commentaires
28 internautes sur 34 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 This is basically a reprint. 7 mai 2007
Par cookbook lover - Publié sur Amazon.com
This is basically a reprint of 1982's Paul Bocuse in Your Kitchen. I have the earlier book, and I ordered this book by mistake. Because of the slightly different title, I thought it might be different. There's no information on the page to indicate that the material has been published nearly word for word before. The back cover of the book itself does indicate this by implication, but you can't "see into" this book on Amazon like you can others.

Probably doesn't matter to most people, and it's a nice book. Just a warning to those of you who have the earlier version.
18 internautes sur 23 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Bringing a fine chef into your own kitchen for everyday cooking 29 juillet 2008
Par Steven A. Peterson - Publié sur Amazon.com
I'm trying to cut back on buying cookbooks; my kitchen is getting filled up with these! But when I was wandering through a bookstore and happened upon this title, I could not resist. Paul Bocuse, after all, has a towering reputation as a chef. And here is his cookbook for the home chef. He says that (Page 7): "The cooking presented in this book has the advantage of being within everyone's reach, bringing together a selection of recipes that are easy to make, relatively quick to prepare, and easy on the budget." And (Page 8): "The recipes in this collection have been chosen specifically to help you learn to make good--and, in particular, varied--dishes very quickly."

As with many cookbooks, this begins with some basics, such as what tools you ought to have in your kitchen, general advice for the cook, and a very nice discussion of wine. At the close, he includes a dictionary of terms for the reader.

But it's the recipes that determine the value of such a book. And I really like that aspect of this work. I have made many of these dishes myself, with a variety of recipes. Bocuse's recipes, I can assure the reader, are, in fact, makeable. If I can cook these dishes up, anyone can! While there are some differences between his recipes and the ones that I have used, those are rather minor. I am looking forward to telling those who sup at my table that I am using Paul Bocuse's recipe!

The first section is soups. I have tried several approaches to Leek and Potato Soup. Bocuse presents a recipe that is similar to what I have used, but by using "crème fraiche" rather than milk, his looks much richer than what I have tried. French Onion Soup is terrific, and easily done. Bocuse's version is similar to what I have used, but there is an interesting wrinkle that I aim to try at some point. I use the Berghoff recipe for Red Cabbage, but Bocuse has another recipe that is fundamentally different--but sounds delicious.

What about egg dishes? Eggs with Vinegar? Sounds odd when I look at the title of this dish. But as I read the recipe, it looks pretty simple and makes me curious as to how it will taste. Eggs Poached in Beaujolais? I enjoy a good Beaujolais, and would never have thought of that as a key component of an egg dish. This is one recipe that I will take a shot at! Seafood. . . . Fresh Tuna and Tomatoes sounds delightful. His recipe for Coquilles Saint-Jacques (one of my favorites, and a dish that I have actually successfully made a handful of times!) is different from what I have used, but man it sounds great (vermouth was NOT in my recipe)!

Meat dishes. . . . I used to make Beef Bourguignon for parties. You can make huge amounts of this to satisfy a crowd, and it is easy to make a tasty batch. His version is close to what I made, giving me a false sense of expertise. . . .

This review is already too long, so I'll just mention a few other recipes that caught my fancy: Leg of Lamb English Style, Coq au Vin (with a couple wrinkles that I have never tried out), broccoli (with crème fraiches), Potatoes with Chive Sauce, and Pasta Provencale.

As you might guess, I really enjoyed looking at this cookbook. Especially cool is that I have made some of these dishes and I can compare what I have done with Bocuse's recipes. And, boy, do I look forward to some experimentation on my family (and maybe even friends), using the master chef's cookbook as my guide.
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Basic, but good! 8 décembre 2009
Par The Bruin - Publié sur Amazon.com
Format:Relié|Achat vérifié
Pretty basic stuff, but as the title dictates, simple recipes. Book nicely put together with delicious photos. If you can make your dishes come out looking like the photos, you are bound to get many compliments on the flavors too.
3 internautes sur 4 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 There is NO reason to buy this book!! 10 novembre 2012
Par Dee Manding - Publié sur Amazon.com
Format:Relié|Achat vérifié
Others have mentioned that this is simply a reprint of an earlier, similarly-titled edition. But even worse, it's also a rehash of the exact same recipes that are far better presented in the MUCH larger "The Complete Bocuse". The latter book has almost THREE TIMES as many recipes and costs only about $8.00 more. You do the math. The only complaint I have about the "Complete" book is that the pages are too small, and much of the recipe winds up near the gutter of the binding, you have to strain or risk cracking the binding flat to see the entire recipe. But buy "The Complete Bocuse" (admittedly a wonderfully-useful volume) and pass on this rehash.
7 internautes sur 10 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Bocouse stripped to the bone 24 septembre 2007
Par Hanna Davis - Publié sur Amazon.com
Format:Relié|Achat vérifié
I bought ' In Your Kitchen 'because it had a good review in the LA Times and promised some basic but interesting recipes. I own Bocouse's Regional French Cooking and had expecations that ' In Your Kitchen 'would at least meet, if not exceed, to provide interesting reading and a few recipes I would like to try. It's a re-hash of basic french recipes with "simple" meaning cutting the ingredients to the bone, so that there is no point in trying the recipe. Joanne Harris 'My French Kitchen' would be a far superiour choice
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