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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5944 BOC | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Author Notes
Paul Bocuse was born on February 11, 1926 in Collonges-au-Mont-d'Or, France. As a teenager, he began an apprenticeship at a local restaurant. The training was interrupted by World War II. At first, he was assigned to a Vichy government youth camp and put to work in its canteen and slaughterhouse. In 1944, he joined the 1st Free French Division and was wounded in combat in Alsace. He received the Croix de Guerre.
After the war, he resumed his apprenticeship at the restaurant. Bocuse went on to become the most celebrated French chef of the postwar era and a leading figure in the culinary movement known as nouvelle cuisine. He was awarded the French Legion of Honor in 1975 and was named chef of the century by the Culinary Institute of America in 2011.
He wrote several cookbooks including Paul Bocuse's French Cooking, Paul Bocuse in Your Kitchen: An Introduction to Classic French Cooking, Bocuse à la Carte, and Paul Bocuse: The Complete Recipes. His as-told-to memoir, Paul Bocuse: The Sacred Fire written with Eve-Marie Zizza-Lalu, was published in 2005. He died on January 20, 2018 at the age of 91.
(Bowker Author Biography)
Reviews (2)
Publisher's Weekly Review
This colorful, small collection of recipes from Bocuse, a talented and internationally recognized chef, will appeal mainly to his fans. Attempting to offer French homestyle recipes interesting enough for experienced cooks but simple enough for novices, it is adequate for both audiences but perfect for neither. Bocuse trots out the standards here, with appearances by boeuf bourguignon, poached pears in wine, onion soup and creme brulee. Such recipes as baked apples, lamb chops with potatoes, and farmer's cheese with herbs Lyon-style convey a sense of homestyle cooking. However, snails Burgundy-style and poached chickencalling for a large truffle, foie gras and half a sweetbreadwill look like restaurant fare to Americans. The color photographs are a jumble of the decorative, the informative and the useless. Bocuse wrote Paul Bocuse's French Cooking, etc. (October 26) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
Paul Bocuse, as much a French cultural institution as a chef, has produced a new cookbook of ``family style'' recipes. Translated from the original French, the book is arranged into three-course meals: appetizer, entree, dessert. Each recipe looks remarkably simple, but to make them succeed, each ingredient must be the best of its breed. Sometimes the meal recommendations seem too much the same from course to course everything in wine sauce or everything in cream sauce so that the cook may well want to pick and choose recipes from among the different meals. In other instances, the ingredients may be difficult to find in local markets or prohibitively expensive, as in Bocuse's earthy eel stew or his scrambled eggs with fresh black truffles. Still, skilled home cooks will enjoy working through these recipes, and their families will delight in the results. Color photos help to sell the fare. For large cooking collections. No index. MK. 641.5 Cookery, French / Menus [CIP] 87-43021