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Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks
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Paul Bocuse (1926–2018), widely regarded as the father of modern French cuisine, was named Chef of the Century by the Culinary Institute of America in 2011.
Hubert Delorme and Vincent Boué teach culinary techniques at the Lycée Hôtelier in La-Guerche-de-Bretagne.
Clay McLachlan is a lifestyle photographer.
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Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.
Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.
One hundred sixty-five classic recipes―onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin―are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.
Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.
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The Complete Book of French Cooking
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Zustand: New. KlappentextLegendary chef Paul Bocuse described this essential guide as an invaluable kitchen companion for novice and established cooks. Traditional French cuisine can seem daunting, but it s one of life s great pleasu. Bestandsnummer des Verkäufers 810070680
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COMPLETE BOOK OF FRENCH COOKING
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The Complete Book of French Cooking
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HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers HU-9782080421937
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The Complete Book of French Cooking
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Buch. Zustand: Neu. Neuware -Legendary chef Paul Bocuse described this essential guide as 'an invaluable kitchen companion' for novice and established cooks. Traditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes-onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin-are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 543 pp. Englisch. Bestandsnummer des Verkäufers 9782080421937
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The Complete Book of French Cooking
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Buch. Zustand: Neu. Neuware -Legendary chef Paul Bocuse described this essential guide as 'an invaluable kitchen companion' for novice and established cooks. Traditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes-onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin-are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques. 543 pp. Englisch. Bestandsnummer des Verkäufers 9782080421937
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The Complete Book of French Cooking : Classic Recipes and Techniques
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Buch. Zustand: Neu. Neuware - Legendary chef Paul Bocuse described this essential guide as 'an invaluable kitchen companion' for novice and established cooks. Traditional French cuisine can seem daunting, but it's one of life's great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough. One hundred sixty-five classic recipes-onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin-are graded with a three-star rating so the home chef can gauge its complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge. Cross references to techniques, culinary terms, and complementary recipes facilitate navigation and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques. Bestandsnummer des Verkäufers 9782080421937
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Monet / Rothko
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Musee des Impressionnismes Giverny 2022, 2022
ISBN 10: 208042193X
ISBN 13: 9782080421937
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31.0 x 23.0cms 112pp b/w & colour illusts very good+ hardback With decorated boards (no dustwrapper as isued) This exhibition focused on the ''unmistyakable links between Monet''s abstraction and Rothko''s that had a particular resonance at Giverny. Bestandsnummer des Verkäufers 30060289
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The Complete Book of French Cooking: Classic Recipes and Techniques
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Hardcover. Zustand: New. Bestandsnummer des Verkäufers 6666-GRD-9782080421937
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The Complete Book of French Cooking
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