In the new book of the greatest chef of our time Paul Bocuse, written in conjunction with his famous student Christophe Muller, presents recipes for French cuisine, which, as the name suggests, is very easy to cook. We are used to the fact that French cuisine is a subtle, incredibly complex art, accessible only to a few dedicated people. A brilliant Bocuse refutes this idea: fresh products plus their proper processing - this is the main secret of delicious food, and not just delicious - fascinatingly beautiful, worthy of the highest praise and sincere admiration. The authors emphasize: the recipes collected in the book are worked out to the smallest detail, they are tested not only in the best restaurants around the world, but also in the kitchens of friends and relatives of Monsieur Paul himself. "High cuisine" is not magic, and everyone can join it . Clever tips and useful comments Bocuse will help in this, they are the key to a win-win result, even if a beginner cook takes up the case.