xix 711 pages, including index. First English edition. The jacket is split at the head of the spine strip and the tear is not quite closed.The body of the book has a small blotch of white paper glued to the blank lower edge, else immaculate. A clean, unmarked and solid copy. Overseas customers please note the bookis heavy and will attract additional postage. "Paul Bocuse (pronounced [p?l bokyz]; 11 February 1926 - 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969" (Wikipedia)