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.
Publication details: London : Hamlyn, 2016.Description: 718 pages : illustrations (some color) ; 27 cmISBN:- 9780600634171
- 0600634175
- Bocuse gastronomique
- NO DATA
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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NMC Library | Stacks | TX719 .F675 2016 (Browse shelf(Opens below)) | 1 | Available | 33039001451391 |
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| TX717 .K27 2018 Sight, smell, touch, taste, sound : a new way to cook / | TX719 .C454 1983 V.1 Mastering the art of French cooking / | TX719 .C454 1983 V.2 Mastering the art of French cooking / | TX719 .F675 2016 Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs / | TX719 .G219 2004 Barefoot in Paris : easy French food you can make at home / Ina Garten ; photographs by Quentin Bacon ; food styling by Rori Trovato ; styling by Miguel Flores-Vianna. | TX719 .H6385 2014 Prune / | TX719 .K35 1999 The French Laundry cookbook / |
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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