The French Chef Handbook (Revised Edition)
La cuisine de référence
Seiten
2024
BPI (Verlag)
978-2-38622-063-0 (ISBN)
BPI (Verlag)
978-2-38622-063-0 (ISBN)
The French Chef Handbook opens the world of quality French cooking for everyone from beginners to experienced chefs.
This Gourmand Cookbook Award winner from renowned culinary instructor Michel Maincent-Morel is a global bestseller that over 800,000 chefs have learned from. Get ready to reach the next cooking level with the help of the book's 500 techniques, 1,000 recipes worksheets, and more than 3,000 photos,
By offering detailed, step-by-step techniques, clearly illustrated with color photographs, this book is a study trip to France without the plane ticket.
In this book you will find expert tips on key subject areas, including:
Kitchen hygiene and safety
Professional cutlery
Cookware
Basic preparations, mixtures and stuffings
Soups
Appetisers
Meat, eggs, fish and poultry
Desserts
and more!
Plus, with 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is even more of a must-have.
This Gourmand Cookbook Award winner from renowned culinary instructor Michel Maincent-Morel is a global bestseller that over 800,000 chefs have learned from. Get ready to reach the next cooking level with the help of the book's 500 techniques, 1,000 recipes worksheets, and more than 3,000 photos,
By offering detailed, step-by-step techniques, clearly illustrated with color photographs, this book is a study trip to France without the plane ticket.
In this book you will find expert tips on key subject areas, including:
Kitchen hygiene and safety
Professional cutlery
Cookware
Basic preparations, mixtures and stuffings
Soups
Appetisers
Meat, eggs, fish and poultry
Desserts
and more!
Plus, with 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is even more of a must-have.
Michel Maincent-Morel is culinary instructor (now retired) and honorary head chef at Paris Hospitality School Jean Drouant. He wrote several books (Best Practice Inside Editions) which have all been awarded the French National Culinary Academy grand prix. The French Chef Handbook has also received a Gourmand Cookbook Award.
| Erscheinungsdatum | 17.09.2024 |
|---|---|
| Zusatzinfo | 3,000 color photographs |
| Sprache | englisch |
| Maße | 178 x 248 mm |
| Gewicht | 1198 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 2-38622-063-X / 238622063X |
| ISBN-13 | 978-2-38622-063-0 / 9782386220630 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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