Paul Bocuse in Your Kitchen Review

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(More customer reviews)Though this book's recipes are for relatively humble dishes, most assume that the reader has at least some basic cooking knowledge. The majority employ ingredients commonly available throughout the United States, but recipes which demand eel, brains and rabbit (to name a few foods which terrify some Americans) are also included.
This having been said, this book's recipes are nevertheless generally more streamlined and less intimidating than Julia Child's recipes for dishes of comparable difficulty, and they are no less foolproof. The author's Hungarian goulash and dried fruit compote are easily within the range of a bachelor dad who cooks twice a year, and his duck with turnips will be a rewarding experiment for someone who's just stepping beyond the chicken-and-turkey frontier. The master's experience and taste are on display throughout, but professionals or sophisticated amateurs seeking novelty should look elsewhere.

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