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Bocuse in Your Kitchen: Simple French Recipes for the Home Chef [Hardcover]

By Paul Bocuse & Jean-Charles Vaillant (Photographer)
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Item Number 241846  
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Item description for Bocuse in Your Kitchen: Simple French Recipes for the Home Chef by Paul Bocuse & Jean-Charles Vaillant...

Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.Beautifully designed and illustrated, Bocuse in Your Kitchen makes French cuisine simple and easy for the home chef.
Paul Bocuse holds three Michelin stars and is renowned as one of the world's preeminent chefs. The restaurant he opened in 1982 with Roger Verge and Gaston Lenôtre at Disney World's Epcot Center serves many of the recipes in this book and attracts over one million customers annually. His annual award, Bocuse d'Or, is one of the most coveted in gastronomy

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Item Specifications...

Pages   304
Est. Packaging Dimensions:   Length: 1" Width: 7.25" Height: 10.25"
Weight:   2.4 lbs.
Binding  Hardcover
Release Date   Apr 24, 2007
Publisher   Flammarion
ISBN  2080305603  
ISBN13  9782080305602  

Availability  3 units.
Availability accurate as of Oct 24, 2016 06:33.
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More About Paul Bocuse & Jean-Charles Vaillant

Register your artisan biography and upload your photo! Paul Bocuse was named Chef of the Century by the Culinary Institute of America in 2011 and has been a beacon for the culinary world for over forty-five years. With three Michelin stars and the Legion of Honor to his name, he is widely regarded as the father of modern French cuisine. His many cookbooks, including Paul Bocuse s Regional French Cooking and Bocuse in Your Kitchen, are best sellers. Jean-Charles Vaillant s photographs have appeared in Flavors of the Mediterranean and Olive Oil. Eric Trochon is a food stylist whose work also appears in Pierre Gagnaire: 175 Home Recipes with a Twist."

Paul Bocuse was born in 1926.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > European > French

Reviews - What do customers think about Bocuse in Your Kitchen: Simple French Recipes for the Home Chef?

Bringing a fine chef into your own kitchen for everyday cooking  Jul 29, 2008
I'm trying to cut back on buying cookbooks; my kitchen is getting filled up with these! But when I was wandering through a bookstore and happened upon this title, I could not resist. Paul Bocuse, after all, has a towering reputation as a chef. And here is his cookbook for the home chef. He says that (Page 7): "The cooking presented in this book has the advantage of being within everyone's reach, bringing together a selection of recipes that are easy to make, relatively quick to prepare, and easy on the budget." And (Page 8): "The recipes in this collection have been chosen specifically to help you learn to make good--and, in particular, varied--dishes very quickly."

As with many cookbooks, this begins with some basics, such as what tools you ought to have in your kitchen, general advice for the cook, and a very nice discussion of wine. At the close, he includes a dictionary of terms for the reader.

But it's the recipes that determine the value of such a book. And I really like that aspect of this work. I have made many of these dishes myself, with a variety of recipes. Bocuse's recipes, I can assure the reader, are, in fact, makeable. If I can cook these dishes up, anyone can! While there are some differences between his recipes and the ones that I have used, those are rather minor. I am looking forward to telling those who sup at my table that I am using Paul Bocuse's recipe!

The first section is soups. I have tried several approaches to Leek and Potato Soup. Bocuse presents a recipe that is similar to what I have used, but by using "crème fraiche" rather than milk, his looks much richer than what I have tried. French Onion Soup is terrific, and easily done. Bocuse's version is similar to what I have used, but there is an interesting wrinkle that I aim to try at some point. I use the Berghoff recipe for Red Cabbage, but Bocuse has another recipe that is fundamentally different--but sounds delicious.

What about egg dishes? Eggs with Vinegar? Sounds odd when I look at the title of this dish. But as I read the recipe, it looks pretty simple and makes me curious as to how it will taste. Eggs Poached in Beaujolais? I enjoy a good Beaujolais, and would never have thought of that as a key component of an egg dish. This is one recipe that I will take a shot at! Seafood. . . . Fresh Tuna and Tomatoes sounds delightful. His recipe for Coquilles Saint-Jacques (one of my favorites, and a dish that I have actually successfully made a handful of times!) is different from what I have used, but man it sounds great (vermouth was NOT in my recipe)!

Meat dishes. . . . I used to make Beef Bourguignon for parties. You can make huge amounts of this to satisfy a crowd, and it is easy to make a tasty batch. His version is close to what I made, giving me a false sense of expertise. . . .

This review is already too long, so I'll just mention a few other recipes that caught my fancy: Leg of Lamb English Style, Coq au Vin (with a couple wrinkles that I have never tried out), broccoli (with crème fraiches), Potatoes with Chive Sauce, and Pasta Provencale.

As you might guess, I really enjoyed looking at this cookbook. Especially cool is that I have made some of these dishes and I can compare what I have done with Bocuse's recipes. And, boy, do I look forward to some experimentation on my family (and maybe even friends), using the master chef's cookbook as my guide.
Bocouse stripped to the bone  Sep 24, 2007
I bought ' In Your Kitchen 'because it had a good review in the LA Times and promised some basic but interesting recipes. I own Bocouse's Regional French Cooking and had expecations that ' In Your Kitchen 'would at least meet, if not exceed, to provide interesting reading and a few recipes I would like to try. It's a re-hash of basic french recipes with "simple" meaning to cut the ingredients to the point that there is no point in trying the recipe. Joanne Harris 'My French Kitchen' would be a far superiour choise
Bocuse in your Kitchen:  Sep 1, 2007
I really like the book. It is written quite well. I've only tried one of the receipts so far. I made the creme fraiche. I had to go to several markets to get the products needed for the receipt. I gave my copy to my doughter and I ordered another copy for me. It hasn't come yet. Next week some time.
I made the cucumber salad with creme fraiche. I thought It was great. I look forward to getting my copy of Bocues in you Kitchen. When I heard he had tought Julia Child, I ordered the book. I'm not sorry
This is basically a reprint.  May 7, 2007
This is basically a reprint of 1982's Paul Bocuse in Your Kitchen. I have the earlier book, and I ordered this book by mistake. Because of the slightly different title, I thought it might be different. There's no information on the page to indicate that the material has been published nearly word for word before. The back cover of the book itself does indicate this by implication, but you can't "see into" this book on this site like you can others.

Probably doesn't matter to most people, and it's a nice book. Just a warning to those of you who have the earlier version.

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