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Book 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.
- ISBN-13
- 9780600634171
- Language
- English
- Binding
- Hard Bound
- Publisher
- Hamlyn
- Publishing Date
- 2016-11-01
- Total Pages
- 720
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence
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Product Specifications
Book 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.
Book Specifications
- ISBN-13
- 9780600634171
- Language
- English
- Binding
- Hard Bound
- Publisher
- Hamlyn
- Publishing Date
- 2016-11-01
- Total Pages
- 720