The king of chefs in your kitchen, Paul Bocuse, has set new standards for a culture of food and drink. No chef has become as famous worldwide as he has. In this standard work on "Nouvelle Cuisine," Bocuse explains the fundamental rules of his art and presents a rich selection of the best recipes in twelve chapters, ranging from appetizers and soups to fish, meat, and shellfish, as well as vegetable dishes and desserts. A true classic, indispensable for all connoisseurs and lovers of exquisite culinary delights and high dining culture.