SIGNED BY PAUL BOCUSE AND DEDICATED Oct. 22, 1993 - RARE MINTThis product is a hardcover book titled "Bocuse's Regional French Cooking" by renowned chef Paul Bocuse, published in 1991 by Flammarion ET Cie. It features 256 pages of recipes and culinary insights focusing on regional and ethnic French cuisine. The book includes illustrations and weighs 20 ounces, making it a valuable addition to any cooking enthusiast's collection. With its original French language content translated into English, this autographed copy offers a unique and prized possession for fans of French culinary traditions.