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- Autorius: Paul Bocuse, Jean-Charles Vaillant, Eric Trochon
- Leidėjas: Thames & Hudson
- Metai: 2012
- Puslapiai: 784
- ISBN-10: 208020095X
- ISBN-13: 9782080200952
- Formatas: 19.2 x 27.2 x 6.3 cm, kieti viršeliai
- Kalba: Anglų
- Extra -25 % nuolaida šiai knygai su kodu: ENG25
The Complete Bocuse (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
EXTRA 25 % nuolaida su kodu: ENG25
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- Autorius: Paul Bocuse, Jean-Charles Vaillant, Eric Trochon
- Leidėjas: Thames & Hudson
- Metai: 2012
- Puslapiai: 784
- ISBN-10: 208020095X
- ISBN-13: 9782080200952
- Formatas: 19.2 x 27.2 x 6.3 cm, kieti viršeliai
- Kalba: Anglų Anglų
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
Atsiliepimai