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"La cuisine du marché: En hommage à Alfred Guérot" by Paul Bocuse is a French hardcover book published in 1976 by Flammarion.
First edition of Bocuse's classic work on French cuisine.
At the height of his career in the 1970s, Bocuse was at the forefront of Cuisine Nouvelle, a movement focusing on fresher ingredients and lighter fare, presented without pretension but with elegance, nonetheless. Bocuse’s appreciation for produce procured daily from the market was evident in this book’s original French title, La Cuisine du Marché—market cuisine—published by Flammarion in 1976. Paul Bocuse’s French Cooking debuted the following year in English and quickly became a highly prized resource.
The book is dense with recipes, covering everything from ortolans baked in apples and finished with applejack and veal stock to Escoffier’s recipe for truffles basted with champagne brandy, wrapped in pork fat and cooked under burning embers.
With sections on sauces, eggs, all varieties of fish and meat, vegetables, and impressive dessert coverage, Bocuse does a great service in educating the next generation of chefs.
