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...

Full description

Saved in:
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.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam#a2200000#i#4501
001 wils-800668
005 20180416309
008 180320t20152016 FR ag| ##001 #|eng#D
020 # # |a 9780600634171  |q hardback 
040 # # |a StDuBDS  |b eng  |d UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX719  |b .I57 2016 
110 2 # |a Institut Paul Bocuse  |e issuing body 
245 0 0 |a INSTITUT PAUL BOCUSE GASTRONOMIQUE  |b THE DEFINITIVE STEP-BY-STEP GUIDE TO CULINARY EXCELLENCE  |c COMPILED BY HERVE FLEURY; PHOTOGRAPHY BY AURELIE JEANNETTE AND JONATHAN THEVENET 
264 # 1 |a London  |b Hamlyn  |c 2016 
264 # 4 |c ©2015 
300 # # |a 718 pages  |b colour illustrations  |c 32 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
500 # # |a include index 
520 # # |a 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. 
526 0 # |a HTC656  |b HM245  |5 HM 
526 0 # |a Culinary Internship  |b Bachelor of Science (Hons.) in Culinary Arts Management  |5 Faculty of Hotel And Tourism Management 
546 # # |a Text in English 
650 # 0 |a Gastronomy 
650 # 0 |a Cooking 
650 # 0 |a Cooking, French 
700 1 # |a Fleury, Herve  |e compiler 
700 1 # |a Jeannette, Aurelie  |e photographer 
700 1 # |a Thevenet, Jonathan  |e photographer 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=800668 

Similar Items