by Paul Bocuse · tapa dura · ISBN 4751017010006
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Secrets De Chefs En Savoie Dauphiné» is a regional cookbook by Paul Bocuse, published by Tourpagel - Agrigel in hardcover (72 pages, in French).
The book covers the Savoy-Dauphiné region and presents local chefs, notable restaurants and their specialties. It includes recipes illustrated with color photographs and highlights the culinary culture of Savoy-Dauphiné.
2003 edition; Paul Bocuse is credited as collection director. The work falls under the category of food and wine.
For lovers of French cuisine and regional gastronomy, with an interest in discovering restaurants and flavors of Savoy-Dauphiné.
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.
