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Paul Bocuse: The Complete Recipes Hardcover – October 30, 2012


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Paul Bocuse: The Complete Recipes + The Complete Robuchon
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Product Details

  • Hardcover: 784 pages
  • Publisher: Flammarion (October 30, 2012)
  • Language: English
  • ISBN-10: 208020095X
  • ISBN-13: 978-2080200952
  • Product Dimensions: 10.3 x 7.4 x 2.4 inches
  • Shipping Weight: 6.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #49,309 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Named Chef of the Century by the Culinary Institute of America last year and considered by many to be the father of modern French cuisine ..." ~France Magazine

"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

About the Author

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.

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Customer Reviews

4.6 out of 5 stars
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See all 22 customer reviews
The crepe recipe turned out good.
Suzanne Tran
It is conservative in that sense, yet every recipe is cut down to its essential ingredients, sensible elegant cooking techniques, and simple precise instructions.
Floral Symphony
Would recommend everyone who is serious about food and loves French cuisine.
Sergey Trofimenko

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By Samhara on December 3, 2012
Format: Hardcover Verified Purchase
There are few books I would buy a second copy of just for archival purposes, books that are so phenomenal that you know an extra copy would make a great last minute gift to someone or well just to satiate the obsession the original provoked.

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.
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17 of 19 people found the following review helpful By Floral Symphony on April 6, 2013
Format: Hardcover
If you are reading this review you may have C.A.S.
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.
......
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23 of 27 people found the following review helpful By Bohemian Bon Vivant on October 31, 2012
Format: Hardcover Verified Purchase
You won't believe it when you get it, but this book is THICK -- 2 1/2" thick (that's about the thickness of 2-3 other cookbooks) -- there's A LOT of good stuff in here, especially since it purportedly compiles all of Chef Bocuse's recipes from his other books and beyond into this one. That's a super value, especially considering its author was named Chef of the Century by the Culinary Institute of America in 2011.

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.
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14 of 16 people found the following review helpful By Suzanne Tran on November 9, 2012
Format: Hardcover Verified Purchase
This book is massive and very beautiful. The crepe recipe turned out good. All the french basic dishes and more are included in this book. The price is high but after looking through the book, I don't feel so bad. There is no stories, just recipes.
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7 of 7 people found the following review helpful By Sergey Trofimenko on January 20, 2013
Format: Hardcover Verified Purchase
Paul Bocuse doesn't need to be introduced - Chef of the Century, that's it. His cuisine is easy and simple to prepare though it has all French charm and sophistication. I have his previous books (one of them with Paul Bocuse's autograph), but this one - reviewed and updated - is one of the most valuable. Would recommend everyone who is serious about food and loves French cuisine.
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5 of 5 people found the following review helpful By Thomas A. Blatt on January 19, 2013
Format: Hardcover Verified Purchase
This is a book that combines a super content with a technically and artistically almost perfect presentation. Even if you don't cook food like this (I do), the photo presentation will teach you what to expect, when you go to a good restaurant, both in terms of food and in terms of presentation. It may also help you to decide what you want to order.
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