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Editora
ISBN
Páginas
Idioma
Peso
AcabamentoSinopse
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.
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.
Ficha Técnica
Especificações
| ISBN | 9780600634171 |
|---|---|
| Subtítulo | THE DEFINITIVE STEP-BY-STEP GUIDE TO CULINARY EXCELLENCE |
| Pré venda | Não |
| Editor | INSTITUT PAUL BOCUSE |
| Peso | 3490g |
| Editor para link | INSTITUT PAUL BOCUSE |
| Livro disponível - pronta entrega | Não |
| Dimensões | 27.18 x 24.13 x 5.84 |
| Idioma | Inglês |
| Tipo item | Livro Importado |
| Número de páginas | 720 |
| Número da edição | 1ª EDIÇÃO - 2016 |
| Código Interno | 940629 |
| Código de barras | 9780600634171 |
| Acabamento | HARDCOVER |
| Editora | HAMLYN |
| Sob encomenda | Sim |