The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.
Full Product DetailsAuthor: Institut Paul Bocuse , Herve Fleury
Publisher: Octopus Publishing Group
Dimensions: Width: 24.10cm , Height: 6.20cm , Length: 27.50cm
ISBN 10: 0600634175
Publication Date: 20 October 2016
Audience: General/trade , Professional and scholarly , General , Professional & Vocational
Publisher's Status: Active
Availability: In stock
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Table of Contents
The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
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