Paul Bocuse LA CUISINE DU MARCHE　 (フランス)

Paul Bocuse was a defining figure of modern French cuisine, a chef whose name became known far beyond professional culinary circles.

This edition is a 2016 reprint of the volume originally published in 2010 under the same title. The book gathers recipes inspired by the ingredients Paul Bocuse selected at the market, reflecting his instinctive and product-driven approach to cooking.

Approximately 150 recipes are included, many of them deeply rooted in the culinary traditions of Lyon, such as gratin lyonnais and morel mushroom soup. Each recipe is marked with a seasonal indicator, making it easy to understand when the dish is best prepared.

Bridging everyday cooking and professional technique, this volume offers insight into Bocuse’s philosophy: respect for ingredients, clarity of flavor, and a strong sense of place. It is a book to explore in order to better understand the foundations of contemporary French gastronomy.