Fleury, Hervé, <br/><br/>
Institut Paul Bocuse gastronomique :  the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs / 
 Bocuse gastronomique. 
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. 
 - London :  Hamlyn,  2016. 
 - 718 pages :  illustrations (some color) ;  27 cm. 
<br/><br/> Issued in slipcase.  Reprint. Originally published as: Institut Paul Bocuse. Paris, France : Editions Larousse, 2015.  Includes indexes. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780600634171 0600634175 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks.
<br/><br/><label>LC Class. No.: </label>NO DATA