TY  - BOOK
AU  - Fleury,Hervé
AU  - Franc,Émile
AU  - Bocuse,Paul
ED  - Institut Paul Bocuse,
TI  - Institut Paul Bocuse gastronomique: the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs 
SN  - 9780600634171
AV  - NO DATA 
PY  - 2016///
CY  - London
PB  - Hamlyn
KW  - Cooking, French
KW  - Cookbooks
KW  - lcgft
N1  - 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
ER  -