Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs /
Fleury, Hervé,
Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs / Bocuse gastronomique. compiled by Hervé Fleury, Executive Vice President of the Institut Paul Bocuse ; preface by Paul Bocuse ; photography by Aurélie Jeannette and Jonathan Thevenet ; editor, Émile Franc. - London : Hamlyn, 2016. - 718 pages : illustrations (some color) ; 27 cm.
Issued in slipcase. Reprint. Originally published as: Institut Paul Bocuse. Paris, France : Editions Larousse, 2015. Includes indexes.
The Institut Paul Bocuse, a special place -- The basics -- Eggs -- Meat -- Poultry -- Offal -- Game -- Game -- Fish shellfish -- Grians, rice and pulses -- Vegetables -- Carving, filleting and serving -- Chefs' recipes -- Matching wine with food -- The table.
9780600634171 0600634175
Cooking, French.
Cookbooks.
NO DATA
Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs / Bocuse gastronomique. compiled by Hervé Fleury, Executive Vice President of the Institut Paul Bocuse ; preface by Paul Bocuse ; photography by Aurélie Jeannette and Jonathan Thevenet ; editor, Émile Franc. - London : Hamlyn, 2016. - 718 pages : illustrations (some color) ; 27 cm.
Issued in slipcase. Reprint. Originally published as: Institut Paul Bocuse. Paris, France : Editions Larousse, 2015. Includes indexes.
The Institut Paul Bocuse, a special place -- The basics -- Eggs -- Meat -- Poultry -- Offal -- Game -- Game -- Fish shellfish -- Grians, rice and pulses -- Vegetables -- Carving, filleting and serving -- Chefs' recipes -- Matching wine with food -- The table.
9780600634171 0600634175
Cooking, French.
Cookbooks.
NO DATA