by Paul Bocuse, Martine Albertin · Flammarion · tapa dura · ISBN 9782082005623
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«Cuisine de France» is the cookbook by Paul Bocuse and Martine Albertin, published by Flammarion in hardcover (258 pages, in French).
A gastronomic journey through the regions of France via traditional recipes designed for the home kitchen. Bocuse and Albertin bring together classic dishes such as coq au vin or onion soup and desserts like lemon tart, in an illustrated work that brings the elegance of French gastronomy to home cooking.
Aimed at fans of French cooking and those seeking illustrated works of classic gastronomy to cook at home.
Paul François Pierre Bocuse was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul. The Bocuse d'Or, a biennial world chef championship, bears his name.
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