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Overview*** 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. 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. Full Product DetailsAuthor: Institut Paul Bocuse , Herve FleuryPublisher: Octopus Publishing Group Imprint: Hamlyn Dimensions: Width: 24.00cm , Height: 6.00cm , Length: 27.20cm Weight: 3.450kg ISBN: 9780600634171ISBN 10: 0600634175 Pages: 720 Publication Date: 20 October 2016 Audience: General/trade , Professional and scholarly , General , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationThe 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. Tab Content 6Author Website:Countries AvailableAll regions |
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