119,78 €
133,09 €
-10% with code: EXTRA
Institut Paul Bocuse Gastronomique
119,78 € 
- We will send in 10–14 business days.
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…
133.09
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- Publisher: Octopus Publishing Ltd.
- Year: 2016
- Pages: 720
- ISBN-10: 0600634175
- ISBN-13: 9780600634171
- Format: 24.2 x 27.4 x 6 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Institut Paul Bocuse Gastronomique (e-book) (used book) | bookbook.eu
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Description
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.
EXTRA 10 % discount with code: EXTRA
119,78 €
133,09 €
We will send in 10–14 business days.
The promotion ends in 23d.19:51:04
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Octopus Publishing Ltd.
- Year: 2016
- Pages: 720
- ISBN-10: 0600634175
- ISBN-13: 9780600634171
- Format: 24.2 x 27.4 x 6 cm, kieti viršeliai
- Language: English English
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.
Reviews