Paul Bocuse is credited by Gault and Millau as being seminal in the creation of La Nouvelle Cuisine ( mid-to-late 20th century) along with such master chefs as Louis Outhier, Francoise Bise, and Bernard Loiseau. Bucuse is perhaps the most prolific writer in this genre, but still has something to contribute. His dissertation on the cuisine of Province is quite good. Overall, his touch does not seem as outre as perhaps some others, but there is a lot of useful information here.
