WorldCat Identities

Bocuse, Paul 1926-

Overview
Works: 162 works in 394 publications in 10 languages and 2,432 library holdings
Genres: Cookbooks  Catalogs  Biography 
Roles: Author, Performer, Author of introduction, Contributor, Host, Editor, Creator, Other, Honoree
Publication Timeline
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Most widely held works by Paul Bocuse
Paul Bocuse's French cooking by Paul Bocuse( Book )

81 editions published between 1976 and 2016 in 8 languages and held by 525 WorldCat member libraries worldwide

Receptenboek waarin vooral gekookt wordt met verse en lichtverteerbare ingrediënten
Paul Bocuse in your kitchen : an introduction to classic French cooking by Paul Bocuse( Book )

30 editions published between 1982 and 2013 in 7 languages and held by 423 WorldCat member libraries worldwide

Des recettes du chef trois étoiles de Lyon, choisies parmi les plus faciles pour être réalisées par des débutants : soupe de courge à l'oeuf mimosa, coq au vin, clafoutis, tarte au citron
Paul Bocuse's regional French cooking by Paul Bocuse( Book )

7 editions published between 1991 and 2002 in English and French and held by 175 WorldCat member libraries worldwide

Typical and favorite foods of many sections of France are highlighted including those from Lyonnais, Provence, Bordelais, Perigord, Brittany-Normandy, Alsace, Ile-de-France
Bocuse à la carte by Paul Bocuse( Book )

4 editions published in 1987 in English and Danish and held by 129 WorldCat member libraries worldwide

Bocuse : the complete Bocuse by Paul Bocuse( Book )

8 editions published between 2011 and 2016 in English and French and held by 107 WorldCat member libraries worldwide

"The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms."--Publisher description
Paris in a basket : markets, the food and the people by Nicolle Aimee Meyer( Book )

1 edition published in 2000 in English and held by 92 WorldCat member libraries worldwide

With more than 400 photographs, a selection of over 60 of the vendors' best recipes, colorful portraits, and anecdotes about the markets' history, the authors bring to life the distinct character of each of the city's 20 arrondissements
French cooking : classic recipes and techniques by Vincent Boué( Book )

2 editions published in 2010 in English and held by 85 WorldCat member libraries worldwide

Food in the Louvre by Musée du Louvre( Book )

7 editions published in 2009 in English and held by 79 WorldCat member libraries worldwide

Paul Bocuse : simply delicious by Paul Bocuse( Book )

4 editions published in 2014 in English and French and held by 77 WorldCat member libraries worldwide

More than 200 emblematic recipes from Paul Bocuse, the undisputed master of French cuisine for the last fifty years. Paul Bocuse, the three-starred father of modern French cuisine, has selected 209 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, featured classics include French onion soup and quiche Lorraine, beurre blanc and crayfish bisque, roasted monkfish and moules mariniere, pepper steak and veal medallions, madeleines and iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart with ease. This invaluable kitchen reference from the "chef of the century" contains 78 full-page photographs, a detailed index, a comprehensive glossary, and an invaluable advice section to enlighten the beginner and expert alike. Paul Bocuse: Simply Delicious makes accessible to all aspiring cooks the expertise of a great culinary luminary
Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs by Hervé Fleury( Book )

2 editions published in 2016 in English and held by 58 WorldCat member libraries worldwide

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur
French home cooking : an introduction to classic French cooking by Paul Bocuse( Book )

4 editions published between 1983 and 1989 in English and held by 37 WorldCat member libraries worldwide

Ritz Paris, haute cuisine by Michel Roth( Book )

1 edition published in 2011 in English and held by 35 WorldCat member libraries worldwide

"This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes. At the age of thirteen, the young sommelier Cesar Ritz was summarily dismissed by his employer who told him he lacked the flair and talent to succeed in the hospitality business. Of course, Ritz went on to become one of history's greatest hoteliers, creating the Ritz in Paris and its world-renowned restaurant L'Espadon with the help of renowned chef Auguste Escoffier. Both Escoffier and Ritz loved simplicity, but perfection reigned in their finest of dining rooms. Today, having climbed the ranks at L'Espadon, Michel Roth is now at the helm of this Michelin two-starred restaurant. His menus pay tribute to the heritage of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier appears among the sixty featured recipes. Superb photographs accompany each recipe, inviting the reader behind the scenes of this legendary culinary monument."--Publisher description
My classic cuisine by Paul Bocuse( Book )

1 edition published in 1989 in English and held by 30 WorldCat member libraries worldwide

French carousel organs( Recording )

1 edition published in 1976 and held by 29 WorldCat member libraries worldwide

Limonaires et orgues mécaniques : collections Paul Bocuse et Marc Fournier( Recording )

6 editions published between 1975 and 1982 in No Linguistic content and French and held by 29 WorldCat member libraries worldwide

The Great French carousel organs( Recording )

2 editions published in 1975 and held by 28 WorldCat member libraries worldwide

My best by Paul Bocuse( Book )

4 editions published between 2013 and 2016 in English and held by 28 WorldCat member libraries worldwide

Paul Bocuse, hailed as Chef of the Century by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career. Here, step-by-step instructions and photographs show home cooks how to master his 10 most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs a la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croute with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet withPotato Scales * Tarte Tatin
Cuisine de France by Paul Bocuse( Book )

7 editions published between 1990 and 1997 in French and Danish and held by 26 WorldCat member libraries worldwide

Bocuse à la carte : menus pour la table familiale by Paul Bocuse( Book )

7 editions published between 1986 and 1999 in French and Japanese and held by 22 WorldCat member libraries worldwide

Un grand chef vous propose un choix de menus pour toutes les occasions familiales. Des recettes faciles accompagnées de nombreux conseils sur les achats, la préparation et la cuisine des aliments, les vins, etc
La cuisine du gibier by Paul Bocuse( Book )

7 editions published between 1984 and 2000 in French and held by 17 WorldCat member libraries worldwide

 
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Paul Bocuse in your kitchen : an introduction to classic French cooking
Alternative Names
Bocuse, Paul

Paul Bocuse chef cuisinier français. (1926-)

Paul Bocuse cocinero francés

Paul Bocuse cuoco francese

Paul Bocuse francia szakács

Paul Bocuse Frans auteur

Paul Bocuse fransk kok

Paul Bocuse französischer Koch, Gastronom und Kochbuchautor

Paul Bocuse French chef from Lyon

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Paul Bocuse in your kitchen : an introduction to classic French cookingPaul Bocuse's regional French cookingParis in a basket : markets, the food and the peopleFrench cooking : classic recipes and techniquesFood in the LouvreRitz Paris, haute cuisine