Paul Bocuse's regional French cooking

Paul Bocuse's regional French cooking

Show other versions (1)

Saved in:

Bibliographic Details
Main Author:	Bocuse, Paul 1926-
Other Authors:	Albertin, Martine, Grandclement, Anne, Couderc, Pascale
Format:	Unknown
Published:	Paris Flammarion 1991
Subjects:	Cookery, French
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Paul Bocuse's regional French cooking
by: Bocuse, Paul 1926-
Published: (1997)

The Cuisine of Paul Bocuse
by: Bocuse, Paul
Published: (1985)

French cooking
Published: (1993)

French cooking
Published: (1993)

Good French cooking
by: Toulouse-Lautrec, Comtesse Guy de
Published: (1966)

French country cooking
by: David, Elizabeth
Published: (1987)

French family cooking
by: De polnay, Carmen
Published: (1973)

Mastering the art of French cooking
by: Beck, Simone
Published: (1967)

French family cooking simply elegant dishes for stylish entertaining
by: Bernard, Francoise 1965-
Published: (1986)

The guinness guide to French country cooking
by: Delu, Christian Roland
Published: (1976)

INSTITUT PAUL BOCUSE GASTRONOMIQUE THE DEFINITIVE STEP-BY-STEP GUIDE TO CULINARY EXCELLENCE
Published: (2016)

Simple French cooking the very best of a classic cuisine made easy, with 200 delicious and authentic dishes shown step-by-step in 800 photographs
by: Clements, Carole
Published: (2008)

French ooh la la, the seduction of French cuisine for creative cooking
Published: (2003)

The International Wine and Food Society's guide to regional French cookery
by: Toye, Kenneth
Published: (1973)

Cooking with Asterix
Published: (1992)

French cookery
by: Rubinstein, Helge
Published: (1979)

Le French cookbook
Published: (1987)

Dictionary of cuisine French
by: Combes, Steve
Published: (1967)

Classic french cuisine
Published: (1995)

Popular French cookery
by: Berry, Mary 1935-
Published: (1972)

Modern French culinary art the Pellaprat of the 20th. century
by: Pellaprat, Henri-Paul
Published: (1986)

Gourmet's basic French cookbook techniques of French cusine
by: Diat, Louis 1885-1957
Published: (1961)

The art of simple French cookery
by: Watt, Alexander
Published: (1960)

Glorious french food a fresh approach to tge classics
by: Peterson, James
Published: (2002)

The cooking of southwest France recipes from France's magnificent rustic cuisine
by: Wolfert, Paula
Published: (2005)

The French menu cookbook
by: Olney, Richard
Published: (1985)

The French menu cookbook
by: Olney, Richard
Published: (1985)

The cooking of south-west France a collection of traditional and new recipes from France's magnificent rustic cuisine, and new techniques to lighten hearty dishes
by: Wolfert, Paula
Published: (1987)

Cookery skills of French cuisine
by: Pajot, Anne-Marie
Published: (1977)

The heritage of French cooking
by: Scotto, E. Elisabeth
Published: (1991)

Le repertoire de la cuisine
by: Saulnier, Louis
Published: (1976)

The second Elle cookbook
Published: (1984)

Recipes from Le Manoir aux quat' saisons
by: Blanc, Raymond
Published: (1988)

The food of France a journey for food lovers
Published: (2005)

Recipes from Le Manoir aux Quat' saisons
by: Blanc, Raymond
Published: (1993)

The complete guide to the art of modern cookery the first translation into English
by: Escoffier, A. 1846-1935 Auguste
Published: (1979)

Ma cuisinedes saisons
by: Blanc Georges
Published: (1987)

The complete guide to the art of modern cookery the first translation into English in its entirety of Le guide culinaire
by: Escoffier, A. 1846-1935 Auguste
Published: (1986)

New classic cuisine
by: Roux, Albert
Published: (1989)

The cuisine of Fredy Girardet
by: Girardet, Fredy 1936-
Published: (1985)