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Bocuse A La Carte by Paul Bocuse First American Edition 1987 French Cookbook
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Bocuse A La Carte by Paul Bocuse offers a sophisticated collection of French recipes organized into thirteen distinct menus. This first American edition, translated by Colette Rossant and published by Pantheon Books, brings the legendary chef's culinary expertise to the home kitchen. The book features a range of dishes from simple country wines and hearty stews like Beef Bourguignon to award-winning classics such as Soup with Truffles Elysée. Beyond recipes, Bocuse provides invaluable advice on selecting ingredients, preparing vegetables, and choosing the perfect wine pairings. This hardcover volume serves as both a practical guide and a celebration of traditional Lyon-style cuisine, making it an essential addition to any cookbook collection. Published in 1987. ISBN 0-394-56267-4.
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.