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Paul Bocuse in Your Kitchen download ebook

by Paul Bocuse

Paul Bocuse in Your Kitchen download ebook
ISBN:
0394528530
ISBN13:
978-0394528533
Author:
Paul Bocuse
Publisher:
Pantheon; 1st American ed edition (October 12, 1982)
Language:
Pages:
351 pages
ePUB:
1370 kb
Fb2:
1547 kb
Other formats:
txt azw lrf mobi
Category:
Cooking Methods
Subcategory:
Rating:
4.9

I LOVE this book! My only complaint is that Paul Bocuse does not include how to make the sausages he uses in his recipes.

A few of the recipe names are similar or the same, but the recipes are different in PBinYK and BRFC. 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.

Voted Chef of the Century and Pope of Haute Cuisine. Our telephone reception will remain at your attention at 04 72 42 90. See you soon in Collonges ! Book a table. Offer a gift set. Organise an event

Voted Chef of the Century and Pope of Haute Cuisine. Great French Chef, Paul Bocuse Auberge & Abbaye de Collonges. Organise an event. Paul Bocuse, 3 étoiles au guide Michelin. PAPE DE LA GASTRONOMIE Et Cuisinier du Siècle.

Paul Bocuse - Portrait of Monsieur Paul, Find Out About the Career and life of the Great Chef and his Awards. Bocuse, quite simply. Auberge du Pont de Collonges - Abbaye de Collonges au Mont d'Or. Bocuse, quite simpl. aul Bocuse died in January 2018 but his name lives on around the world. During his culinary career, spanning almost 50 years, this hero of French fine dining built an empire based on truly regional cuisine, drawing on his roots to create simple, generous dishes.

Start by marking Paul Bocuse in Your Kitchen as Want to Read . Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.

Start by marking Paul Bocuse in Your Kitchen as Want to Read: Want to Read savin. ant to Read.

L’Auberge du Pont de Collonges - Restaurant 3 étoiles depuis 1965

Paul Bocuse was named Chef of the Century by the Culinary Institute of America (CIA) in 2011 and is widely .

Paul Bocuse was named Chef of the Century by the Culinary Institute of America (CIA) in 2011 and is widely regarded as the father of modern French cuisine. He has published numerous books with Flammarion, including Bocuse in Your Kitchen (2007), The Complete Bocuse (2012), and Bocuse's Regional French Cooking (1991/2002)

Translation of: Bocuse dans votre cuisine.

Translation of: Bocuse dans votre cuisine. Books for People with Print Disabilities. Internet Archive Books. Uploaded by KellyCritch on November 6, 2009.

In this little book he shows that he still knows how the French cook at home. No caviar, no truffles, no foie gras. These simple recipes with simple ingredients impress. Glamorous but reliable basic. com User, January 27, 2002. Though this book's recipes are for relatively humble dishes, most assume that the reader has at least some basic cooking knowledge.

Paul Bocuse was named Chef of the Century by the Culinary Institute of America (CIA) in 2011 and is widely . He has published numerous books with Flammarion, including Bocuse in Your Kitchen (2007), The Complete Bocuse (2012), and Bocuse's Regional French Cooking (1991/2002)

Paul Bocuse in Your Kitchen by Bocuse, Paul; tr by Philip and Mary Hyman
Reviews:
  • Jaiarton
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. But this lack of sausage recipes in PBinYK is a small flaw, and could be because the book was published in 1982 before food processors became prevalent. Bocuse's recipes are incredibly simple to put together, so he might have thought that it would be too burdensome to make the sausage from scratch (in the days without food processors).

PBinYK has few photos, but I do not feel that it is any less a masterpiece for that. Where you need a photo, like to see the fanned-out apple slice tarte, the photo is provided. Same with the Baked Potatoes with Tomatoes presented in slices in a casserole dish, and the low-tapped vinegar crock--you need a non-reactive container with low access to add wine and remove vinegar without disturbing the Vinegar Mother. The photo of the big crock of Onion Soup made my eyes pop. I had never seen a recipe-sized crock, only individual servings. The pears in wine sauce photo was also lovely. The recipe in this book is for spiced pears.

I like to make my foods from scratch, and Bocuse has included some from-scratch recipes that made me happy, like how to make homemade red wine vinegar which he says is much healthier and more delicious than the industrially made vinegars. He also includes how to make Lyon-style Farmers' Cheese! The recipe is delicious! I make my own yogurt and creme fraiche, and have for decades, so have made a lot of drained cheeses, which we often season for spreads. But, Bocuse's Lyon-style Farmers' Cheese is a lot more luscious and delicious! Made with low or non-fat creme fraiche, the farmers' cheese is guilt-free. (Bocuse often calls for creme fraiche, and allows a choice between creme fraiche or heavy cream. Creme Fraiche as I make it is simply organic milk (I use either Non-fat, or 1% Fat) boiled, cooled to warm, cultured with organic buttermilk, then left to develop in an off oven with oven light on. Although much like Yogurt in the making and taste, Creme Fraiche can be heated without curdling, unlike Yogurt.)

The recipes in PBinYK yield dishes better than the best that I have had in NYC, and in Paris (with 1 exception). Our Paris exception was the farmhouse chicken at La Butte Chaillot, which is 3-star chef Guy Savoy's cheaper restaurant. There, the simply prepared outstanding ingredients were to die for. But, I am not sure that we can obtain chickens like the Bresse chickens used by Guy Savoy and Paul Bocuse. Those chickens are produced like fine wines, and strictly regulated. Savoy simply uses French sea salt from the Gironde to season his Bresse chicken, and it is enough to make your eyes roll back. It also cost $50 for a serving of Savoy's Farmhouse Chicken and mashed potatoes!

Your recipe outcomes will depend on the quality of ingredients used, as the recipes are not for tortured foods. These are recipes which let the quality of the ingredients shine through. Utterly delish! Food to feed the soul and the senses! But, be forewarned, if you are expecting towering fussy creations, this is not the book! I think that a later Bocuse cookbook covers tortured food, but not this one. This cookbook covers the best of French cuisine as the French have enjoyed it for at least the last century or two.
  • Dakora
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.
  • Cheber
Paul Bocuse is one of the most famous master chefs in the world. He is well known for using fresh ingredients. I read the recipes when I received the book a few weeks ago. They don't have long lists of ingredients and they look like they are very easy to make at home for your family.
Lots of classic traditonnal French dishes to suit the taste of the Americans. Bon appetit!:)
  • Tholmeena
Super!
  • NI_Rak
A book on cooking from the "Chef of the Century" ... what more needs to be said? The perfect gift for my master chef of a wife.
  • Risinal
Paul Bocuse, French Cooking God, has more stars than Eisenhower. In this little book he shows that he still knows how the French cook at home. No caviar, no truffles, no foie gras.

These simple recipes with simple ingredients impress. His potato leek soup has no seasoning other that salt and pepper. It has become a family favorite.
  • Malara
Great book I have had for a long time. I bought this copy to give as a gift to a friend.