Institut Paul Bocuse Gastronomique
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A perfect guide for the professional chef in training, and for the enthusiastic amateur. A book full of illustrations in a step-by-step manual that covers everything in the preparation, cooking and serving of fine dining.
The book goes through over 250 basic techniques with razor-sharp step-by-step photographs. These techniques are then put into practice with 70 classic and modern recipes developed by chefs. With over 1800 images, this will be a great reference book for all serious cooks, both professional and amateur.
Hardback, 720 pages
The book is written in English.
Language: English
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Delivery and freight
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Delivered article number: 9780600634171 EAN: 9780600634171
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