The Complete Book of French Cooking

Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.

One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.