Brasseries Bocuse - 80 Recipes

Edition en anglais

Jean Fleury

Jean-François Mallet

(Photographe)

,

Philippe Martin

(Photographe)

,

François Mailhes

,

Alain Vavro

Note moyenne 
Jean Fleury - Brasseries Bocuse - 80 Recipes.
This is the first book to present Paul Bocuse's Lyon brasseries, which have enjoyed unprecedented success. Taking their inspiration from the four corners... Lire la suite
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Résumé

This is the first book to present Paul Bocuse's Lyon brasseries, which have enjoyed unprecedented success. Taking their inspiration from the four corners of globe, Le Nord, L'Est, Le Sud and L'Ouest, and of course Argenson seek to bring top quality cooking within the reach of the widest possible audience. Each brasserie has its own theme, close to the heart of Bocuse. Le Nord exemplifies traditional Lyon cooking.
L'Est and L'Ouest propose dishes from all over the world, while Le Sud explores Mediterranenan flavours. Finally Argenson pays tribute to French family cooking. As well as containing about 100 recipes, this book describes some of the best produce available in the area - Bresse poultry, Saint Marcellin cheese, Charolais beef, Lyon sausages and so on - explaining their background and how best to use them.
In his preface, Alain Ducasse writes : "It is a supreme achievement to make such fine food accessible. So eat at these brasseries, read this book and do the recipes. You will love Bocuse, every bit of him, and he is a big lad!"

Caractéristiques

  • Date de parution
    31/05/2011
  • Editeur
  • ISBN
    978-2-7234-5956-3
  • EAN
    9782723459563
  • Présentation
    Relié
  • Nb. de pages
    280 pages
  • Poids
    1.13 Kg
  • Dimensions
    21,0 cm × 27,5 cm × 2,2 cm

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À propos de l'auteur

Biographie de Jean Fleury

Jean-François Mallet finished top of his year at the Graduate School of French Cooking, before working for several years under Joël Robuchon, Michel Rostang, Michel Kerever and Gaston Lenôtre. But he was also a keen photographer, which facilitated his subsequent conversion. He now works for Saveurs, Gourmet USA and Elle à Table. After moving to Lyon in 2003 he started a photo studio with computer design specialist Philippe Martin, focussing on the world of cooking and its players.
François Mailhes was never particularly keen on hard work, opting to become a restaurant critic because it was one of the few occupations in which employers encouraged late lunches. He now writes for the Tribune de Lyon and has penned several books on Lyon gastronomy (Editions Xavier Lejeune). He also contrebutes to various magazines with nationwide circulation. Harry Forster was born and educated in Britain, but soon moved to France, settling in Grenoble.
He has worked as a freelance translator for many years, with interests in a wide range of fields. A keen amateur cook, he has translated many recipes and a book by Anne-Sophie Pic, Like father, like daughter, also published by Glénat.

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