Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence

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.

• Escoffier
• Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
• The Complete Robuchon
• Paul Bocuse: The Complete Recipes
• New Larousse Gastronomique
• The Professional Chef
• Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts
• A WEALTH OF INSIGHT: The World's Best Chefs on Creativity, Leadership and Perfection
• The French Laundry Cookbook (The Thomas Keller Library)
• The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes