New York: Pantheon, 1977.
Large quarto, 517 pages. First American Edition, second printing. A thorough overview of classic French cooking. 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 Culinary Institute of America changed the name of its dining room from Escoffier to Bocuse after recent renovations. Tiny bit of foxing, otherwise near very good in a similar jacket, with a small closed tear at the head of the spine.