113,72 €
133,79 €
-15% su kodu: ENG15
Institut Paul Bocuse Gastronomique
113,72 € 
- Išsiųsime per 10–14 d.d.
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…
113.72
2025-07-13 23:59:00
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- Leidėjas: Octopus Publishing Ltd.
- Metai: 2016
- Puslapiai: 720
- ISBN-10: 0600634175
- ISBN-13: 9780600634171
- Formatas: 24.2 x 27.4 x 6 cm, kieti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Institut Paul Bocuse Gastronomique + nemokamas atvežimas! | knygos.lt
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Aprašymas
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.
EXTRA 15 % nuolaida su kodu: ENG15
113,72 €
133,79 €
Išsiųsime per 10–14 d.d.
Akcija baigiasi už 5d.10:15:35
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Leidėjas: Octopus Publishing Ltd.
- Metai: 2016
- Puslapiai: 720
- ISBN-10: 0600634175
- ISBN-13: 9780600634171
- Formatas: 24.2 x 27.4 x 6 cm, kieti viršeliai
- Kalba: Anglų
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.
Atsiliepimai