Authors: J.Wright / E.treuille. With recipes and tips from the leading professionals of the kitchen.With more than 2000 photographs and impressively decorated dishes. Ranges from French cuisine to culinary traditions of the far East and the rest of the world.
Vincent Boué, Hubert Delorme and Clay McLachlan. 544 pages of 23.5x27cm. 200 culinary techniques and tricks necessary to successfully perform all the preparations, meat cutting, filleting of fish, vegetables, pasta and salty or sugary sauces, cakes and desserts. The secrets of the best French chefs and their emblematic recipes.