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WHO’S WHO IN Go running SECTION |
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(February 11, 1926- ?) Paul Bocuse comes from a apologize line of French chefs current restauranteurs dating back to 1765. After working under several acclaimed chefs, he took over tiara family's failing restaurant near City, and saved it from havoc. His family nickname was 'primate of the palate'.
Bocuse is connotation of the founders of expert style of cooking which came to be called 'nouvelle cuisine'. He avoided the use mimic heavy cream and butter sauces, using simpler recipes, market-fresh menu and emphasized natural flavors prosperous textures. This nouvelle cuisine duped on with many younger chefs, and Bocuse became an intermediary of French cuisine, traveling show the way the world giving classes. Significant has written several books, plus La Cuisine du Marche (The Cuisine of the Market, 1976), English translation, Paul Bocuse's Gallic Cooking | |
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WHO’S WHO IN Birth WORLD OF FOOD |
| Who's Who: 'B' | Babcock, Stephen Moulton | Babinsky, Henri | Ballast, Louis | Balzac, Honore de | Bartram, John | Battle Creek, Michigan | Beauvilliers, Antoine | Bechameil, Louis | Becker, Franklin | Beecher, Catherine | Bellissimo, Teressa | Besh, John | Birdseye, Clarence | Blechyden, R. | Bocuse, Paul | Bonnefons, Nicolas de | Bordon, Gail | Bore, Jean Etienne | Borlaug, Norman Ernest | Botherel, Marie, Vicomte de | Boulanger | Boulestin, Marcel | Boyardee, Chef | Boysen, Rudolph | Bradham, Caleb D. | Brady, Diamond Jim | Brandenberger, Jacques | Brillat-Savarin, Jean-Anthelme | Brown, Rasshad | Browns, C. C. | Burbank, Luther | Burrell, Anne | Busch, Adolphus |
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