Acheter d'occasion
EUR 2,65
+ EUR 2,99 (livraison)
D'occasion: Très bon | Détails
Vendu par worldofbooksfr
État: D'occasion: Très bon
Commentaire: The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir cette image

Bocuse's Regional French Cooking (Anglais) Broché – 15 mars 1992

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 82,95 EUR 37,69
"Veuillez réessayer"
EUR 67,09 EUR 2,65

nouveautés livres nouveautés livres

click to open popover

Offres spéciales et liens associés

Descriptions du produit

Présentation de l'éditeur

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.

Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.

  • Apple
  • Android
  • Windows Phone
  • Android

Pour obtenir l'appli gratuite, saisissez votre ou numéro de téléphone mobile.

Détails sur le produit

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoile

Commentaires client les plus utiles sur (beta) HASH(0x9b56bf3c) étoiles sur 5 14 commentaires
25 internautes sur 27 ont trouvé ce commentaire utile 
HASH(0x9b57aedc) étoiles sur 5 Elegant Treatment of French Classic Dishes. Excellent 31 mars 2004
Par B. Marold - Publié sur
Format: Broché Achat vérifié
This book by Paul Bocuse, arguably the most distinguished French chef alive today, translated from the French into English, is akin to Stephen Hawking's writing a popular work on the history of physics. Unlike similarly formatted works by Joel Robuchon, this book aims at presenting relatively straightforward instructions for preparing classic French regional cuisine. What is missing are the details of proper selection and handling of seasonal ingredients. This is replaced by a very high level tour of the major culinary regions of France.
I am surprised that such a distinguished culinary figure would do this kind of book, but I am supremely delighted that he did. The book includes literally every traditional French dish I can think of, with recipes that are quite easy to follow by the average American amateur cook. The book includes recipes for pot-a-feu, cassolet, crepes, coq au vin, salade Nicoise, Vichyssoise, onion soup, stuffed cabbage, Provencal fish stew, Burgundy Beef, tapenade and aioli. The list of recognized classics goes on and on. There is even a gratin recipe for macaroni and cheese and a confession that it was the Romans and not the Lyonnaise who invented macaroni.
I confess that some ingredients, such as the Lyonnaise sausage with pistachio may be a little hard to find, but the author graciously provides several serviceable substitutes for each ingredient not commonly available in American markets. Kielbasa, for example is an acceptable substitute for the saucisson pistache.
I am simply delighted with the simplicity and clarity of the instructions. The potato and sausage salad dish is French to its core yet the author succeeds in making the recipe read like something out of a Martha Stewart book. The instructions are clear, unpreachy, and workable. Aside from the sausage, there are no unusual ingredients and no unusual equipment needed. No trace, for example, of a food mill, china cap, or bain marie. The same can be said of almost all recipes in this book.
This is not to say there are no interesting recipes in the book. While there are so many classic dishes here, many have a special twist which is not due to the invention of the very talented author, but rather due to the author's using a recipe which is closer to the original roots of the dish rather than the dish's most famous incarnations. The recipe for onion soup, for example, is quite unlike the dish I had at Les Halles in Paris at 5 AM. Bocuse's recipe is from the Lyon area where, as he says, they put onions in virtually everything.
There are only two minor complaints about the book. First, this is a book about foods from specific geographic regions, yet there is no map to assist one in visualizing where in France these regions occur. While many foodies may be familiar with the location of Provence, is probably the rare American who knows that the Alsace is in the East, bordering on Germany. This explains similarities between food in the Alsace chapter and common German dishes such as sauerkraut. Second, as the author states himself, there was much Procrustean lumping together of different geographical regions to form a single culinary identity. The author blames this on his editors. I am willing to believe this, and register my complaint to the editors that I am really surprised that they could come up with only six culinary regions (Lyonnais, Provence, Bordelais, Perigord, Brittany-Normandy, and Alsace).
These two complaints aside, this is hands down the very best introduction to French cuisine I have seen for the casual reader. Be sure to read Julia Child and Elizabeth David and Patricia Wells, but read this book first. It will clearly whet your appetite for those other classic authors.
Very highly recommended.
16 internautes sur 19 ont trouvé ce commentaire utile 
HASH(0x9b558e4c) étoiles sur 5 Bocuses' Regional French Cooking 6 juillet 2000
Par Un client - Publié sur
Format: Broché
Bravo Monsieur Bocuse. Finally, an authentic French Cuisine Book. The recipes are simple and truly traditional. The ingredients are available at your corner grocery store and THAT is a refreshing change. The only French Cookbook you will ever need.
8 internautes sur 9 ont trouvé ce commentaire utile 
HASH(0x9b739e40) étoiles sur 5 Clear, Exquisite French Cooking Display 19 avril 2003
Par rodboomboom - Publié sur
Format: Broché Achat vérifié
From the cover one is in for a treat, both to the eye and palate. The photography in this cookbook is simply gorgeous. How can one take a shot of a man holding a rooster in front of a bin of corn and make it look like a million dollars? It's here.
The recipes are the best of the tradition which the French are world famous for. Here are stressed the best in ingredients, cooked lovingly with patience and care and technique to bring out their succulence from French Regions.
Feast on such as "Cod and Vegetables with Garlic Mayonnaise" "Stuffed Breast of Veal" "Lyon Style Onion Soup" "Veal Stew" "Pears in Beaujolais."
Truly Bon Appetit.
HASH(0x9b4775b8) étoiles sur 5 The man can cook. 23 décembre 2012
Par Michael - Publié sur
Format: Broché Achat vérifié
Not a voluminous cookbook but a wonderful one. Bocuse does very full-flavored versions of French regional dishes. And his recipes are precise, follow closely at least the first time and you get precisely what he intended.

A great Boeuf Burguignon, and a terrific country pate, but also some dishes I had never heard of like oeufs a la tripe (which contains no tripe but does contain eggs) The pictures are gorgeous and the print quality excellent, but mine is getting a bit splattered over time. I have given it to several good cook friends and they all use it regularly.
HASH(0x9b4775a0) étoiles sur 5 Very good, easy to follow 9 juillet 2013
Par Guillermo Olaiz Silva - Publié sur
Format: Broché Achat vérifié
1 perfect quality photo for every 3 recipes. Easy to follow recipes, perfectly written and simple.
Very diverse recipes and one of the best intros into French cuisine by the father of the novelle cuisine.
Ces commentaires ont-ils été utiles ? Dites-le-nous


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?