|
" Institut Paul 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.
| Document Type
|
:
|
BL
|
| Record Number
|
:
|
563555
|
| Doc. No
|
:
|
b392810
|
| Main Entry
|
:
|
Hervé Fleury
|
| Title & Author
|
:
|
Institut Paul Bocuse gastronomique : : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 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 Statement
|
:
|
London : Hamlyn,, 2016.
|
| Page. NO
|
:
|
718 pages : illustrations (some color) ; 27 cm
|
| ISBN
|
:
|
0600634175
|
|
|
:
|
: 9780600634171
|
| Notes
|
:
|
Issued in slipcase.; Reprint. Originally published as: Institut Paul Bocuse. Paris, France : Editions Larousse, 2015.; Includes indexes.
|
| Contents
|
:
|
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.
|
| Subject
|
:
|
Cookbooks
|
| Added Entry
|
:
|
Émile Franc
|
|
|
:
|
Institut Paul Bocuse
|
|
|
:
|
Paul Bocuse
|
| Parallel Title
|
:
|
Institut Paul Bocuse; Bocuse gastronomique
|
| |