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Paul Bocuse: The Complete Recipes Hardcover – October 30, 2012
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"The recipes are clear, few are complex, and all look delicious. Bocuse himself once told me, "If cooks would eat their own food, there would be better cuisine. When you lift the lid off the pot and you breathe in the aroma, that is the essence of good cuisine." That's what you feel when you open the pages of this wonderful book." ~Esquire
"It is a complete book with all his best recipes, for all to enjoy, This will become a classic reference book. Its genius is in the simple, efficient recipes to make home cooking a success. It underlines the key role of cookbooks in transmitting the legacy of culinary culture." ~Publisher's Weekly
"If you're looking for a book to teach you the ins and outs of classic French cuisine, this may be the book for you (don't tell Julia)." ~Eater.com
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Top Customer Reviews
In recent years Bocuse, Roux and Robuchon all wrote books in which they try to translate their experience with haute cuisine into the context of a home kitchen. I own all three as well as works of modern chefs like Thomas Keller and Blumenthal. Honestly of the traditionalists as well as the the modernists' works combined, this still stands stridently above all of them.
The recipes are well constructed, they take from not only classical and modern French but to a degree they incorporate global cuisine (Spanish, Turkish etc). The balance of seasoning in the recipes that I have made is great but the fact that it allows you to make excellent food should not come as a surprise.
The fact that it allows you to do this easily, reducing the chances of making errors but not being text heavy or condescending is a fundamentally miraculous feat.
The tome is divided into 2 major sections, savoury (12 chapters, some of which include Meat, Vegetables, Fish, Crustaceans, Game, Poultry etc) and sweet (dessert, doughs and batters, choux etc).
Each chapter has colour coded tabs on the pages so it is easy to move through the book without any issues or (after one is a bit more familiar with the text) looking at the table of contents. Almost every third recipe has stunning photography and by stunning I mean Thomas Keller and Michel Roux quality. Flammarion doesnt really cheap out on the quality of their prints and by in large make really good books.Read more ›
You know; you'd like to learn some new techniques, you have feelings of inadequacy because you are not on top of every known recipe, you see a cookbook with the most amazing pictures. The last cookbook you bought was great, but for some reason it doesn't get opened a real lot. Because of the unusual combination of ingredients, or because it was too complicated, or because it was all over the place, or because you just never really integrated into your style.
In fact the cookbook industry depends on this. Someone did a survey and found that the average cookbook sold has 2 recipes made out of it.
Excuse me for toying with you.
I used to have C.A.S. I bought over a hundred cookbooks. I'll never make every recipe before I die. I decided to update my French department so I researched amazon reviews and bought a stack of books direct from Amazon France, in French, mostly from Larousse. I gave my Peterson away. I decided I didn't want to be punctuated by Child, or lectured by Olney. But unfortunately the Larousse books perpetuated my syndrome. They had lots of good recipes, lots of modern innovations, but no essential core of repertoire and technique.
And then Bocuse arrived in the mail. I had avoided it because I thought something from the most celebrated French chef of the twentieth century must be intimidating.
How wrong I was. This book is THE condensation of French classics. It is conservative in that sense, yet every recipe is cut down to its essential ingredients, sensible elegant cooking techniques, and simple precise instructions.
I now have a core basic reference for French recipes.
......Read more ›
The range of what's covered is impressive too, and beyond that, scanning through it looks like most recipes are easy to follow and fit on a single page. Some have photos, others not. Versions of all the French classics seem to be here as well.
This is nothing like the intricate (and exhausting) detail of Julia Child, but just about anyone interested in cooking, regardless of experience level, can follow these recipes and get good results.
Most Recent Customer Reviews
My French Chef Hubby loved this recipe book. He has always been a fan of Paul Bocuse so he was pleasantly surprised.Published 3 months ago by Yvette Oliva
Beautiful book and it's full of great recipes. Get prepared to be overwhelmed when you buy this !Published 4 months ago by Debbie M
My go to French Cookbook. Well written and user friendly with photos of finished product for today's cook. Watch your weight.....!Published 5 months ago by etabri
Very disappointed in this large book which appears not to have included his two most famous recipes: Chicken poached in a pig's bladder with a morel cream sauce and Pastry-topped... Read morePublished 8 months ago by Roger W. Anderson
this was a classic drunk Amazon prime purchase. I had had a few cocktails and was watching Anthony Bourdain. Read morePublished 10 months ago by Joe O