First published in 2015 to celebrate the 25th anniversary of the Institut Paul Bocuse at Écully, this hefty 700-page reference tome highlights 70 recipes and technical instructions of true gastronomy. From traditional French foie gras and trendy Korean bibimbap to wine pairings and table-service tips, the book offers a wide range of expert guidance and culinary techniques to let readers discover the secrets of French culinary savoir faire—without a single transportation expense.
This article originally appeared in Sous-Vide magazine’s Spring/Summer 2017 issue.
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