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Institut Paul Bocuse gastronomique :the definitive step-by-step guide to culinary excellence :key techniques, ingredients and recipes explained in 1,000 photographs /
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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.) :
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LEADER 00742pam a2200121 a 4500
001 939638
005 20190426092822.0
008 190514s2016 enka g 000 0 eng d
020 $a9780600634171 (hbk.) :$cNT$2625
082 04$a641.5$222
245 00$aInstitut Paul Bocuse gastronomique :$bthe definitive step-by-step guide to culinary excellence :key techniques, ingredients and recipes explained in 1,000 photographs /$ccompiled 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.
246 30$aKey techniques, ingredients and recipes explained in 1,000 photographs.
260 $aLondon :$bHamlyn,$c2016.
300 $a718 pages :$billustrations (some color) ;$c27 cm.
650 0$aCooking, French.
650 0$aCookbooks.
700 1 $aFleury, Hervé.