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Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs / compiled by Hervé Fleury, Executive Vice President of the Institut Paul Bocuse ; preface by Paul Bocuse ; photography by Aurélie Jeannette and Jonathan Thevenet ; editor, Émile Franc.

By: Contributor(s): Publication details: London : Hamlyn, 2016.Description: 718 pages : illustrations (some color) ; 27 cmISBN:
  • 9780600634171
  • 0600634175
Other title:
  • Bocuse gastronomique
Subject(s): Genre/Form: LOC classification:
  • NO DATA
Contents:
The Institut Paul Bocuse, a special place -- The basics -- Eggs -- Meat -- Poultry -- Offal -- Game -- Game -- Fish shellfish -- Grians, rice and pulses -- Vegetables -- Carving, filleting and serving -- Chefs' recipes -- Matching wine with food -- The table.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks TX719 .F675 2016 (Browse shelf(Opens below)) 1 Available 33039001451391

Issued in slipcase.

Reprint. Originally published as: Institut Paul Bocuse. Paris, France : Editions Larousse, 2015.

Includes indexes.

The Institut Paul Bocuse, a special place -- The basics -- Eggs -- Meat -- Poultry -- Offal -- Game -- Game -- Fish shellfish -- Grians, rice and pulses -- Vegetables -- Carving, filleting and serving -- Chefs' recipes -- Matching wine with food -- The table.

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