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Paul Bocuse in Your Kitchen Hardcover – October 12, 1982


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Text: English, French (translation)
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Product Details

  • Hardcover: 351 pages
  • Publisher: Pantheon; 1st American ed edition (October 12, 1982)
  • Language: English
  • ISBN-10: 0394528530
  • ISBN-13: 978-0394528533
  • Product Dimensions: 10.2 x 7.3 x 1.1 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #196,502 in Books (See Top 100 in Books)

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11 of 11 people found the following review helpful By A Customer on January 27, 2002
Format: Hardcover
Though this book's recipes are for relatively humble dishes, most assume that the reader has at least some basic cooking knowledge. The majority employ ingredients commonly available throughout the United States, but recipes which demand eel, brains and rabbit (to name a few foods which terrify some Americans) are also included.
This having been said, this book's recipes are nevertheless generally more streamlined and less intimidating than Julia Child's recipes for dishes of comparable difficulty, and they are no less foolproof. The author's Hungarian goulash and dried fruit compote are easily within the range of a bachelor dad who cooks twice a year, and his duck with turnips will be a rewarding experiment for someone who's just stepping beyond the chicken-and-turkey frontier. The master's experience and taste are on display throughout, but professionals or sophisticated amateurs seeking novelty should look elsewhere.
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3 of 3 people found the following review helpful By Sustainable Global Foodie on August 10, 2011
Format: Hardcover Verified Purchase
We fell in love with Paul Bocuse in Lyon, where we spent 3 weeks eating near daily at one of his Brasseries. We came home with the Brasseries Bocuse cookbook. After we returned, pining for divine French cuisine, which is largely unavailable in our home city, we started researching and collecting French cookbooks. Inexplicably, I ended with collecting Bocuse, when I really should have started with his books! What was I thinking! There is a reason that he was the first chef to receive 3 stars from the Guide Michelin.

I have now bought both Paul Bocuse in Your Kitchen, and Bocuse's Regional French Cooking, to add to my Brasseries Bocuse cookbook. A few of the recipe names are similar or the same, but the recipes are different in PBinYK and BRFC.

PBinYK provides recipes for classic divine recipes, with incredibly easy, clear instructions, and uses ingredients which are whole foods, not processed! (My Middle-School aged daughter can make the dishes!) I LOVE this book! My only complaint is that Paul Bocuse does not include how to make the sausages he uses in his recipes. But, he only includes 4 sausage recipes, 2 for Boudin (blood sausage which I avoid--he says that Bratwurst may be substituted!), 1 for Andouille, and 1 for Saucisses in which he calls for pure pork sausages. For sausage recipes, I go to Jacques Pepin and Bruce Aidells. Jacques has a different saucisson recipe in just about every one of his cookbooks that I own. But, we also like a non-Pepin recipe from the internet, which includes garlic and pistachios. Fresh sausage may be made using food processors (process meat 1 lb at a time) and using parchment paper in lieu of casings.
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3 of 3 people found the following review helpful By Doctor Anne on December 11, 2013
Format: Hardcover Verified Purchase
I use this book quite a bit. After visiting Lyon France in late 2012, my husband and I yearned for the comfort food we found in the small restaurant across from our hotel, whose owner and chef had studied under Bocuse. In this cookbook I found recipes that approximated the food we had at Chez Sylvie.
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2 of 2 people found the following review helpful By Tucker 150 on July 25, 2013
Format: Hardcover
Great book I have had for a long time. I bought this copy to give as a gift to a friend.
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