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図書

Institut Paul Bocuse gastronomique : : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs /

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Institut Paul Bocuse gastronomique : : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs /

Material type
図書
Author
-
Publisher
Hamlyn,
Publication date
2016,
Material Format
Paper
Capacity, size, etc.
718 pages : ; 27 cm.
Collection
-
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Notes on use

Note (General)：

The Institut Paul Bocuse, a special place -- The basics -- Eggs -- Meat -- Poultry -- Offal -- Game -- Fish and shellfish -- Grians, rice and pulses -...

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Paper

Material Type
図書
ISBN
0600634175 (hardcover)
9780600634171 (hardcover)
Title
Institut Paul Bocuse gastronomique : : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs /
Publication, Distribution, etc.
London : : Hamlyn,
Publication Date
2016,
Extent
718 pages : ; 27 cm.
Contributor
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.
Place of Publication (Country Code)
e-fr---
Text Language Code
eng
NDC 10th ed.
596.23 : Food. Cookery