(*NEW ARRIVAL*) (French - Professional) Paul Bocuse. Paul Bocuse's French Cooking

517 pp. Ed. by Lorraine Davis. Trans. by Colette Rossant. Illus. from photographs. 10.75x7.75", jacket. First Edition in English. NY: Pantheon, [1977].

The great French chef offers nearly twelve hundred recipes, providing a wide range of dishes for every type of cook and for every occasion and a wide range of preparations for every meat, seafood, vegetable, fruit, and dairy product.Mild chipping to jacket spine head, some rubbing to extremities; owner's name to front flyleaf, else very good.