In the original dust jacket. Brown cloth binding with gilt title on the spine and front board.

Signed by Paul Bocuse on page 195  (Item on his restaurant).

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

For conditions, please view our photographs. A nice clean extremely rare original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. 

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. 

This book is personally signed by Paul Bocuse and dedicated to Jack. 

A classic book that inspired Jack to establish ‘the Midsummer House’. It is dated, but any lover of cuisine will get so much out of it. There is fantastic detail and hardcore knowledge of the lives and dedication- and recipes- of the greatest chefs in France at the dawn of the Nouvelle Cuisine era. Great stuff, super entertaining for food lovers.

Paul François Pierre Bocuse (11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed “the pope of gastronomy”, he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d’Or, a biennial world chef championship, bears his name. After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier. Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. He then took over the family restaurant, L’Auberge du Pont de Collonges, to turn it into one of the most renowned restaurants in the world; from 1965, it held its 3-star rating in the Michelin Guide for a record 55 years.

Bocuse was one of the most prominent chefs associated with the then-emerging nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique and stresses the importance of fresh ingredients of the highest quality. However, Bocuse also criticised some nouvelle cuisine tendencies, stating “nouvelle cuisine was nothing on the plate, everything on the bill”. Bocuse claimed that Henri Gault first used the term to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.

Bocuse inspired the character of chef Auguste Gusteau in the 2007 animated film Ratatouille, directed by Brad Bird, the plot line of which was also influenced by fellow chef Bernard Loiseau’s life story.