THE BOOK From France's greatest chef, and one of the most famous chefs of the last 100 years, here are the distilled principles of his cooking. From spring to winter he selects over fifty of the fresh products of each season - from asparagus to aubergines, lamb to hare, olive oil to mushrooms and tuna to scallops - and creates a detailed recipe, from soups to sorbets, and suggests an accompanying wine. The recipes range from original creations to traditional French favourites, but all are easy-to-follow and make truly great cuisine accessible to all. Fully illustrated throughout with specially commissioned photography and original prints and engravings.
- ISBN10 1841881341
- ISBN13 9781841881348
- Publish Date 28 June 2001
- Publish Status Out of Print
- Out of Print 22 July 2006
- Publish Country GB
- Publisher Octopus Publishing Group
- Imprint Cassell Illustrated
- Format Paperback
- Pages 183
- Language English