Boué, Vincent. <br/><br/>
French cooking :  classic recipes and techniques / 
Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse. 
 - English-language edition. 
 - 511 pages :  illustrations ;  28 cm +  1 DVD (90 min. : sound, colour ; 4 3/4 in.) 
<br/><br/> "Translated from the French by Carmella Abramowitz-Moreau"--Preliminary page.  Translation of: Encyclopédie de la gastronomie française.  "DVD features live, concise demonstrations of two dozen essential techniques"--Page 4 of cover. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9782080301468 (hardback) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French.<br/>Cooking.
<br/><br/><label>Dewey Class. No.: </label>641.5944  / BOU 2010