Книга: Bocuse Paul «Paul Bocuse. Simply Delicious»

Paul Bocuse. Simply Delicious

Серия: "-"

Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Mariniere, pepper steak to veal medallions, and madeleines to iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to readily master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.

Издательство: "Flammarion" (2015)

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Bocuse, Paul

▪ French chef
born Feb. 11, 1926, Collonges-au-Mont-d'Or, Fr.

      French chef and restaurateur known for introducing and championing a lighter style of cooking.

      Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family's failing hotel-restaurant in Collonges, near Lyon, in 1959. Before long he had attracted much attention with his innovative nouvelle cuisine, a style of cooking that emphasized lightly cooked vegetables, sparing use of dressings and sauces made from materials low in fats, and artfully simple presentation. Bocuse's abandonment of many conventions of traditional grande cuisine won many followers among younger chefs, and nouvelle cuisine soon appeared in many variants, especially in France and the United States. Bocuse's own restaurant was rated three stars by the influential Guide Michelin.

      Among his books were La Cuisine du marché (1976; “The Cuisine of the Market”; Eng. trans. Paul Bocuse's French Cooking) and La Journée du cuisinier (1980; “The Day of a Chef”).

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Источник: Bocuse, Paul

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