This is a fantastic cookbook titled "Bocuse's Regional French Cooking" written by Paul Bocuse and C.G. Frege. It is a paperback book published by Flammarion ET Cie in 1992 and has 192 pages of delicious recipes. The book is written in French but translated into English, making it accessible to a wider audience. It covers regional and ethnic French cuisine and is an excellent addition to any cooking enthusiast's collection. The book measures 10.9 inches in length, 8.1 inches in width, and 0.6 inches in height. It weighs 10.6 ounces and is classified under the "Books & Magazines" and "Books" categories.