Paul Bocuse's French Cooking.
New York: Pantheon, 1977. 517 pp., 4to. Hardcover in dj. 75 recipes, 16 consommes, 21 souffles, 79 sauces, 23 ways to prepare chicken, and more. "A brilliant cookbook crammed with invaluable advice along with tips on how to prepare classic French dishes a la Bocuse, his own inventions, and the creations of other French chefs he admires." - Vogue. Lights oiling & wear to boards. Some cocking & shaking to spine but binding very sturdy. Sm stamp to textblock bottom edge. Textblock clean & crisp. Some soiling & edgewear to dj. Very Good in Very Good DJ Hardcover 0394406702 (Item ID: 158603)