Institut Paul Bocuse Gastronomique

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.

• This authoritative reference book 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 an essential guide for any serious cook, professional or amateur.

Autor: Institut Paul Bocuse