New York: Pantheon, 1977. Large quarto (28 x 21.4 cm.), 517 pages. Index. First American Edition. A thorough overview of French cooking, from one of the greatest of modern French chefs. While Bocuse is the perhaps the most well-known of the chefs who introduced nouvelle cuisine, his name has come to be synonymous with all of French cuisine. The most prestigious of culinary awards is named after him, and the.....
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