Michael Buller's book is about the French culinary heritage that has been explored in America and France by chefs who began to have something of a renaissance here, starting in the 1970s. Buller first came to America at that time, accompanying and translating the French winemakers, having already befriended most of the chefs in this book while working in the food industry in France. The chefs featured here include Paul Bocuse, Jean Troisgros, Paul Haeberlin, and many others, covering several of the culinary traditions of France. Other books on French cuisine have focused on the complex techniques and flavors that define French cooking generally, or on specific regions. What sets French Chefs Cooking apart is the comprehensive nature of the book, introducing us to 38 of the great chefs of France.

This century's French cuisine has been the source of fine cooks and fine cooking the world over, in particular in America. The last 30 years has seen a steady stream of great French chefs arriving on these shores, some visiting, some here to stay. Michael Bullet was there, as their friend and translator, often initiating their trips. Gathered together in one book for the first time in the history, of la cuisine francaise, these are the chefs that are household names in France, and many of them well-known in America. Chefs such as Andre Soltner, for 30 years the chef andowner of Lutece, Dan Boulud in New York, Georges Perrier in Philadelphia, and Jean-Louis Palladin now in Las Vegas make French Chefs Cooking a truly special collection.

Here is a rare and intimate portrait of the chefs -- while they work at home and on their travels abroad -- recorded by an author who has been praised by the international press for his previous books. Buller has adapted these recipes for American home kitchens, along with tips from the chefs. This is a chefs cookbook that leaves the home cook relaxed, working with what is available at the local market. Or, that can be enjoyed as a relaxing read and armchair journey to France and the romance of the great chefs.