Bocuse's Regional French Cooking

Bocuse's Regional French Cooking

Editorial Reviews
Los Angeles Times, 11/27/92
[W]hat you get here is the best kind of French country cooking, contemptuous of cholesterol, fearless about fat, serenely unafraid of calories. . . . It's not quite as good as being back on the Ile d'Oleron-but it's close.

Cookbook Digest, May-June 1992
[H]omey and perfectly captures Bocuse's simple approach to cooking that emphasizes fresh, locally grown ingredients. . . . [Y]ou don't have to be a francophile to appreciate this gem of a book from a truly world class chef.

Bocuse's Regional French Cooking

Bocuse's Regional French Cooking,Paul Bocuse,Dietmar Frege,Flammarion,2080136410,Cookery, French,Cooking,Cooking / Wine,French cooking,Regional & Ethnic - French,Cooking / French,Cooking / General,France,National & regional cuisine

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