Dust jacket notes: "For over three decades, Paul Bocuse has reigned as one of the preeminent culinary masters of the world. With the publication of Bocuse a la Carte we are rewarded with more of the prizewinning recipes that have earned him the title 'the world's greatest living chef.' Although Bocuse has been called 'the father of nouvelle cuisine,' he has become increasingly interested in returning to the basics - the good hearty cuisine of his native Lyon. Bocuse a la Carte is a collection of the best of these recipes, remembered from his childhood and used in his restaurant. Organized into thirteen menus, Bocuse a la Carte will immediately set the novice cook at ease and yet have something in store for the most experienced of gourmets. Whether it is for a classic French dish such as pot-au-feu, an entire meal in one dish, or for Bocuse's famous beef bourguignon, each recipe has short, clear directions that anyone can follow. Meal planning is easy, since each menu is constructed with a light first course such as soup or fish, a main course, and a delicious dessert. There is the perfect menu for every occasion, whether it is a simple dinner with friends or a holiday festivity. Best of all, each section is punctuated with Bocuse's advice on every topic from choosing herbs and spices to sectioning a chicken or choosing a wine. Full-color photographs throughout not only make Bocuse a la Carte beautiful to look at but serve as a perfect reference in preparing the dishes."