- Filename: das-paul-bocuse-standardkochbuch.
- ISBN: 3453080769
- Release Date: 1994
- Number of pages: 862
- Author: Paul Bocuse
Legendary chef Paul Bocuse is the authority on classic French cuisine, with multiple awards, three Michelin stars, and numerous bestselling cookbooks to his name. In this volume, he shares 500 simple, traditional French recipes for sweet and savory dishes that emphasize the use of fresh, wholesome, and widely available ingredients-from soups to soufflés, by way of terrines, fish, meat, vegetables, cakes, and pastries. Intended for the amateur home chef-and providing a wealth of inspiration for the experienced cook, too-these recipes are designed to be prepared with ease at home, allowing readers to recreate and reinterpret iconic mainstays of French cuisine in their own kitchen.
Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs à la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croûte with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin
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 Marinière, pepper steak to veal medallions, and madeleines to iced cherry soufflé. Bocuses step-by-step instructions allow the home chef to readily master a Parmesan soufflé, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.
With a foreword by Michelin three-star chef Paul Bocuse, this beautifully illustrated volume celebrates culinary-themed artwork with insightful text and recipes by the Grand Louvre’s chef Yves Pinard. A vital element of daily life and one of the great pleasures of the world, food in all its guises has been exalted in works of art for centuries. With a foreword by Paul Bocuse, this volume serves up a smorgasbord of culinary-themed art—from fruit baskets to sumptuous banquet scenes to images of the hunt and still-life paintings. Yves Pinard, head chef of the Grand Louvre restaurant, provides animated commentary of forty works from the renowned museum and includes a sampling of his own recipes inspired by the paintings. Details from masterpieces such as Chardin’s jar of olives and Delacroix’s succulent lobsters are complemented by opulent feasts presented against the backdrop of lavish interiors or a simple peasant meal in the countryside. From ancient Greek and Egyptian carvings to nineteenth-century oil paintings, each work is accompanied by a concise text illuminating its historical and cultural context, delivered in a lighthearted and playful tone.
The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.
The great French chef offers nearly twelve hundred recipes, providing a wide range of dishes for every type of cook and for every occasion and a wide range of preparations for every meat, seafood, vegetable, fruit, and dairy product
Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes that evoke the special personality and flavor of each province. Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, "Bocuse's Regional French Cooking" makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.
Ce contenu est une compilation d'articles de l'encyclopedie libre Wikipedia. Pages: 88. Chapitres: Bernard Loiseau, Paul Bocuse, Auguste Escoffier, Freres Troisgros, Alain Ducasse, Kilien Stengel, Georges Blanc, Marie-Antoine Careme, Marc Veyrat, Francois Vatel, Anne-Sophie Pic, Eugenie Brazier, Mere Poulard, Helene Darroze, Marc et Paul Haeberlin, Marc Meneau, Cyril Lignac, Dominique Loiseau, Joel Robuchon, Babette de Rozieres, Maite, Gerald Passedat, Jacques Lameloise, Fernand Point, Gilles Goujon, Jacques Le Divellec, Francois Pierre de La Varenne, Alexis Soyer, Jules Gouffe, Pierre Marchesseau, Pierre Cubat, Yannick Alleno, Alexandre Dumaine, Bruno Oger, Gaston Lenotre, Vincent la Chapelle, Urbain Dubois, Jean Michel Lorain, Christophe Aribert, Roland Mesnier, Gilles Stassart, Guy Martin, Alexandre Gauthier, Michel Guerard, Dalloyau, Christian Le Squer, Ginette Mathiot, Prosper Montagne, Alain Passard, Yves Thuries, Philippe Etchebest, Patrice Caillault, Guy Savoy, Francis Salamolard, Christophe Evrard, Alain Senderens, Andre Daguin, Olivier Roellinger, Pierre Gagnaire, Carla Ferrari, Rene Lasserre, Yves Camdeborde, Eric Ripert, Adolphe Gerard, Thierry Marx, Pascal Caffet, Frederic Anton, Sylvestre Wahid, Marc Thuet, Guillaume Tirel, Alfred Prunier, Jean-Luc Germond, Alain Chapel, Hisayuki Takeuchi, Paul Thalamas, Michel Roth, Gregory Coutanceau, Andre Guillot, Olivier Bellin, Raymond Blanc, Antoine Beauvilliers, Jean-Luc Rabanel, Bernard Bach, Eric Frechon, Jean-Paul Jeunet, Michel Bras, Gerard Dupont, Jean-Christophe Karleskind, Christian Tetedoie, Christian Sinicropi, Olivier Bajard, Michel Oliver, Roger Verge, Simone Morand, Eric Briffard, Elisa Blanc, Jacques et Laurent Pourcel, Alain Dutournier, Alexandre Choron, Arnaud Lallement, Bernard Pacaud, Philippe Legendre, Gilbert Wenzler, Patrick Bertron, Christophe Cussac, Victor-Auguste Poulain, Christopher Hache, Raymond Oliver, Marie Bourgeois, Yvan Cadiou, Jean-Pierre...
Avec le Best of Paul Bocuse, réussissez ses plus grandes recettes ! Avec le Best of Paul Bocuse, réussissez ses plus grandes recettes. À l'aide de pas-à-pas illustrés en images, maîtrisez tous les gestes et les techniques afin de réaliser les recettes qui fondent sa cuisine. Découvrez ses recettes les plus emblématiques et partez à la découverte de l'univers de goût de ce grand chef cuisinier. 10 recettes détaillées tout en images pour réussir sa soupe aux truffes, sa fricassée de volaille de bresse aux morilles et sa tarte tatin. 10 recettes détaillées tout en images pour réussir les recettes emblématiques de Paul Bocuse : • Soupe aux truffes (ou soupe VGE) • Gratin de macaroni • Oeufs pochés à la beaujolaise • Fricassée de volaille de Bresse aux morilles • Tourte de canard et foie gras à la roannaise • Blanquette de veau à l'ancienne • Gigot d'agneau en feuillage • Loup en croûte, sauce choron • Rouget en écailles de pomme de terre • Tarte Tatin.