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 Culinary Institute of America changed the name of its dining room from Escoffier to Bocuse after recent renovations. Some light rubbing to bottom edges of boards, otherwise fine, in a price-clipped but otherwise fine dust jacket. With three pieces of ephemera from Bocuse's eponymous restaurant: two menus (from 1989 and 1984) and a paper napkin ring. The menu from 1984 is boldly signed by the chef on the front panel.