Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence

I had the good fortune to dine at Paul Bocuse's flagship restaurant in Lyon France several times and came away with a heightened appreciation for food as an art form each time. This book is both encyclopedic in the breadth of topics covered and thoroughly illustrated. It's a great addition to any kitchen's bookshelf.

While there are a number of excellent recipes. In this volume, its greatest value lies in its treatment of the subject of food - its selection, preparation , storage, etc. it is a book that is truly enjoyable to read and I have learned much about food in various cultures.The book deals with philosophy of food and the entire environment around food. At the end of the book, there is a chapter that covers the table setting, treatment of guests, etc. Quite eye-opening.

If you consider yourself a foodie and like to cook, this is a book that you may need to add to your collection. If you really are foodie, you do have a collection.

A fantastic book that would be of interested to advanced home cooks and culinary students. This book is a pleasure simply to browse through!

Good course to study at home.worth the money.

I saw the other reviewers complaining this was for beginners, and the step-by-step, so I hoped it'd be like my other beginner's cookbooks. They are like cooking self-study textbooks with recipes to back up the techniques it just described. I was hoping it'd be a solid jumping off place into fancy cuisine. If not, then I hoped for a French cookbook.It was mostly learning how to prepare things to be used, then a couple recipes using those skills (expect typically you purchase the thing already "prepared" at the store), but they weren't skills a home chef needs typically, unless you farm/hunt your own ingredients.The Chef's section then was where the great things were. Only issue is, those complex recipes are NOT dragged on or described in detail at all... Many of the ingredients are also very difficult to get, so no room for error.However, if a Michelin Star restaurant employee is your goal in life, this could be a good book. Learning how to filet an entire tuna or butcher your own meat is useful then. The section aimed at the table service was also just interesting to read. Not for me, but very high quality. I found my niche in The Silver Spoon and tons of trial and error (hundreds of recipes, but only a few cheap ingredients). PS, not bright blue like in picture, very dark blue.

The book it’s a lot bigger than I thought it looked small in the picture but I was wrong 😂 also arrived earlier than expected which I like.

Love the fact it's visual pictures so you can compare consistencies. Very detailed and covers basic recipes to more complex ones. Good staple for the kitchen if you are trying to expand knowledge.