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Books: Cooking by Cuisine -> Cooking French
Bocuse's Regional French Cooking
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by:
BOCUSE, PAUL
FREGE, DIETMAR (Photographer)
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Publisher:
Flammarion
Published: March 15, 1992
ISBN: 2080136410
Format:Paperback
Pages:192
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Book Description
Los Angeles Times, 11/27/92
[W]hat you get here is the best kind of French country cooking, contemptuous of cholesterol, fearless about fat, serenely unafraid of calories. . . . It's not quite as good as being back on the Ile d'Oleron-but it's close.
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