Named chef of the century by the Culinary Institute of America in 2011, and awarded the Legion of Honour in 1975, Bocuse has been a byword for masterful traditional French cooking for more than 45 years.
Weighing in at 2.8 kilograms, the 783-page Paul Bocuse: The Complete Recipes is a hefty distillation of almost seven decades of kitchen experience.
It's broken into 22 sections, among them cold appetisers, game and fritters, choux pastries, crepes and waffles.
Paul Bocuse: The Complete Recipes
Flammarion (distributed by Thames & Hudson Australia), $59.95