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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Other technologies & applied sciences Other vocational technologies & trades

• Full title: Institut Paul Bocuse Gastronomique
• Subtitle: The Definitive Step-By-Step Guide to Culinary Excellence
• Author: Institut Paul Bocuse
• Language: English
• Binding: Hardback
• Number of pages: 720
• EAN: 9780600634171
• ISBN: 0600634175
• ID: 02972032
• Publisher: Octopus Publishing Group
• Weight: 3490 g
• Dimensions: 274 × 240 × 60 mm
• Date of publishing: 11. October 2016

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