The French Chef Handbook (Revised Edition) (Hardcover)

Michel Maincent-Morel

ISBN 10: 238622063X / ISBN 13: 9782386220630

Editore: Bpi, 2024

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Hardcover. The keys to the professional cooking technique, this book, a bestseller among the French chef community for 25 years, has revolutionized the learning of cooking and the culinary arts by offering unparalleled iconographic richness and selecting techniques for beginners for the best results The acclaimed La Cuisine de Reference is now available in its international English version: The French Chef Handbook. Own the keys of the French culinary technique! A study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipe worksheets, more than 3,000 photo,s and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook/La Cuisine de Reference is a must have! Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9782386220630

Dati bibliografici

Titolo: The French Chef Handbook (Revised Edition) (...

Casa editrice: Bpi

Data di pubblicazione: 2024

Legatura: Hardcover

Condizione: new

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Riassunto:

The keys to the professional cooking technique, this book, a bestseller among the French chef community for 25 years, has revolutionized the learning of cooking and the culinary arts by offering unparalleled iconographic richness and selecting techniques for beginners for the best results.

The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of the French culinary technique! A study trip to France without the plane ticket. Th

Informazioni sull?autore:

Michel Maincent-Morel :
Professeur chef de cuisine honoraire du lycée technologique des métiers de la restauration et de l'hôtellerie Jean Drouant Paris (17ème). Ancien élève du lycée hôtelier de Rouen et de l'ENNA de Toulouse.
Il a écrit : Travaux Pratiques de cuisine, Technologie culinaire 1ère et 2ème année, collection CAP technologie culinaire, La Cuisine de Référence version complète (existe en version anglaise), Techno culinaire BAC PRO.
Tous ces livres ont reçu le grand prix du meilleur ouvrage de l'Académie Nationale de Cuisine. Coauteur de nombreux ouvrages professionnels et grand public (Dictionnaire gastronomique, Larousse). Chef consultant en France (Martinique, Guadeloupe, Réunion) et à l'étranger (Maurice, Maroc, Tunisie, Turquie...).