書名 : Institut Paul Bocuse gastronomique :the definitive step-by-step guide to culinary excellence :key techniques, ingredients and recipes explained in 1,000 photographs /
紀錄類型 : 書目-語言資料,印刷品: 單行本
正題名[資料類型標示]/作者 : 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.
其他題名 : the definitive step-by-step guide to culinary excellence :key techniques, ingredients and recipes explained in 1,000 photographs /
其他題名 : Key techniques, ingredients and recipes explained in 1,000 photographs.
其他作者 : Fleury, Hervé.
出版者 : London :Hamlyn,2016.
面頁冊數 : 718 pages :illustrations (some color) ;27 cm.
標題 : Cooking, French.
ISBN : 9780600634171 (hbk.) :