Binding: Hardcover
Publisher: Flammarion, Paris
Date Published: 1982
ISBN-13:9782082000864ISBN:2082000869
Description: Near Fine+ Inscribed by the author, in French, at half-title page. 1982 edition. French text. Hardcover, 4to. 351 pp. Near Fine+ copy, no dust jacket. Covers show slightest signs of handling and shelfwear. Contents are Fine; bright, unmarked text. read more
"Paul Bocuse is credited by Gault and Millau as being seminal in the creation of La Nouvelle Cuisine ( mid-to-late 20th century) along with such master chefs as Louis Outhier, Francoise Bise, and Bernard Loiseau. Bucuse is perhaps the most prolific writer in this genre, but still has something to contribute. His dissertation on the cuisine of Province is quite good. Overall, his touch does not seem as outre as perhaps some others, but there is a lot of useful information here."
We guarantee every item's condition, as described on Alibris. If you are not satisfied that an item is as described, return your purchase for a refund.
