Paul Bocuse's French Cooking.
New York: Pantheon Books, 1977. First edition and first printing. Hardcover. 517 pages. Bocuse was one of the more important French chefs of the 20th century. Includes numerous color illustrations along with over 1100 of his recipes. A near fine copy with some very minor wear and in a near fine dust jacket with some minor wear.
Item #218141
Price: $50.00
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Culinary Arts
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