INSTITUT PAUL BOCUSE GASTRONOMIQUE THE DEFINITIVE STEP-BY-STEP GUIDE TO CULINARY EXCELLENCE

INSTITUT PAUL BOCUSE GASTRONOMIQUE THE DEFINITIVE STEP-BY-STEP GUIDE TO CULINARY EXCELLENCE

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. This authoritative reference book covers 250 core techniques in extensive, ultra-clea...

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Bibliographic Details
Other Authors: Fleury, Herve (Compiler), Jeannette, Aurelie (Photographer), Thevenet, Jonathan (Photographer)
Format: Book
Language:English
Published: London Hamlyn 2016
Subjects:
Gastronomy
Cooking
Cooking, French
Online Access:Click Here to View Status and Holdings.
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Description
Summary:The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. This authoritative reference book covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is an essential guide for any serious cook, professional or amateur.
Item Description:include index
Physical Description:718 pages colour illustrations 32 cm
ISBN:9780600634171

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