Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Oktober 2016
Genre:	Ratgeber
	Cookery dishes & courses / Cookery dishes and courses / COOKING / Regional & Ethnic / French / France / General cookery & recipes / National & regional cuisine / National and regional cuisine / Reference works
ISBN:	9780600634171
EAN-Code:	9780600634171
Verlag:	Octopus Books
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 272 mm / B 240 mm / D 60 mm
Gewicht:	3450 gr
Seiten:	720
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

*** 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.