Bocuse, Paul, 1926-

Paul Bocuse's regional French cooking / with the assistance of Martine Albertin, Anne Grandclément, and Pascale Couderc ; translated by Stephanie Curtis ; recipes adapted from the French by Stephanie Curtis and Charles Pierce ; photography by Dietmar Frege. - 256 pages : colour illustrations ; 28 cm

Cover title: Bocuse's regional French cooking. Includes index.

2080136410 (paperback) 9782080136411 (paperback)


Cooking, French.

641.5944 / BOC