Translations
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Gault & Millau Best of New York Princeton: Prentice Hall, 1988 and 1990 Translated from the French by Colette Rossant |
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Paul Bocuse Bocuse a la Carte New York: Pantheon Books, 1987 Translation of Bocuse a la carte from the French by Colette Rossant |
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Michel Roux, Albert Roux New Classic Cuisine London: MacDonald & Co., 1983 Translated from the French by Colette Rossant |
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Paul Bocuse Paul Bocuse's French Cooking New York: Pantheon Books, 1977 Translation of Cuisine du marchˆ© from the French by Colette Rossant; edited by Lorraine Davis |
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