Paul Bocuse`s French Cooking (signed)

Pantheon Books, 1977, hardcover, English language,illustrated,  index, 520 pages, 21.5 cms x 28 cms x 4 cms, minor wear & tear to dustjacket, stamped name to endpaper otherwise condition: as new. 

A LARGE HANDSPME COFFEE TABLE BOOK.

SIGNED BY PAUL BOCUSE ON THE SALON CULINAIRE GALA BANQUET CUSTOM MENU CARD, HELD ON 9TH MARCH 1986, THAT ACCOMPANIES THE BOOK.

Paul Bocuse (1926 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.

A student of Eugenie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.

The Bocuse dOr has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs.