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Over two hundred and fifty foundational techniques walked through with crisp step-by-step photography, followed by seventy classic and modern recipes that put those techniques to work. More than 1,800 images in total. This is the cooking school in Lyon that carries Bocuse's name, and the book is structured the way they teach, step by step rather than dish by dish. It works just as well for the professional in training as for the enthusiastic amateur, which very few technical works actually manage. A doorstop for the reference shelf.
Format: Hardcover
Number of pages: 720
Language: English
First published: 2016
