First Edition of Paul Bocuse In Your Kitchen; Inscribed by him
Paul Bocuse In Your Kitchen: An Introduction to Classic French Cooking.
Item Number: 79910
New York: Pantheon Books, 1982.
First edition of Bocuse’s introduction to French cooking. Quarto, original glossy boards, illustrated endpapers, illustrated throughout. Signed by the author on the half-title page, “To my good friend a true gourmet Paul Bocuse January 1986.” Fine in a fine dust jacket. Jacket design by Paul Gamarello. Translated, adapted, and with editors’ notes Philip and Mary Hyman. Uncommon signed.
Hailed as "indisputably the most famous chef in the world" by Craig Claiborne and as "the most influential - and possibly the best chef in the world" by Newsweek, Paul Bocuse first burst onto the American scene with the publication of his highly acclaimed Paul Bocuse French Cooking, an encyclopedic introduction to haute cuisine for the accomplished cook. In this work, Paul Bocuse gives over 200 recipes each one thoroughly explained.