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OP: Paul Bocuse's French Cooking

OP: Paul Bocuse's French Cooking


Paul Bocuse
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Paul Bocuse (1926-2018), a protégé of the great Fernand Point, was one of the leading French chefs in post-war France, not only influential for his own work, but also for those chefs who, in turn, studied under him such as Eckart Witzigmann, Daniel Boulud, and Jean-Georges Vongerichten.

At the height of his career in the 1970s, Bocuse was at the forefront of Cuisine Nouvelle, a movement focusing on fresher ingredients and lighter fare, presented without pretension but with elegance, nonetheless. Bocuse’s appreciation for produce procured daily from the market was evident in this book’s original French title, La Cuisine du Marché—market cuisine.

Published by Flammarion in 1976, Paul Bocuse’s French Cooking debuted the following year in English and quickly became a highly prized resource. At nearly 500 pages before the index with color photographs only inserted at the end, the book is dense with recipes, covering everything from ortolans baked in apples and finished with applejack and veal stock to Escoffier’s recipe for truffles basted with champagne brandy, wrapped in pork fat, and cooked under burning embers. With sections on sauces, eggs, all varieties of fish and meat, vegetables, and impressive dessert coverage, Bocuse does a great service in educating the next generation of chefs.

We offer here a signed first US edition in Fine condition with a Near Fine, discreetly price-clipped dust jacket. Highly collectible but we wouldn’t hide it away on a high shelf until we’ve thoroughly digested the content.
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