000			01629cam a2200325Ii 4500
001			944934843
003			CONS
005			20190513165331.0
008			160316r20162015enka 001 0 eng d
020			_a9780600634171
020			_a0600634175
035			_a(OCoLC)944934843
040			_aYDXCP _beng _erda _cYDXCP _dBTCTA _dBDX _dOCLCQ _dCPL _dMiTN
050		4	_aNO DATA
099			_a641.5944 Fl
100	1		_aFleury, Hervé,
245	1	0	_aInstitut Paul Bocuse gastronomique : _bthe definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs / _ccompiled 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.
246	3	0	_aBocuse gastronomique.
260			_aLondon : _bHamlyn, _c2016.
300			_a718 pages : _billustrations (some color) ; _c27 cm.
500			_aIssued in slipcase.
500			_aReprint. Originally published as: Institut Paul Bocuse. Paris, France : Editions Larousse, 2015.
500			_aIncludes indexes.
505	0		_aThe 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.
650		0	_aCooking, French.
655		7	_aCookbooks. _2lcgft.
700	1		_aFranc, Émile,
700	1		_aBocuse, Paul, _d1926-
710	2		_aInstitut Paul Bocuse,
999			_c233837 _d233837