The Complete Book of French Cooking: Classic Recipes and Techniques (Hardback) Paul Bocuse (foreword), Vincent Boué (author), Hubert Delorme (author), Clay McLachlan (inset photographer)
This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook.
Publisher: Editions Flammarion
Number of pages: 544
Weight: 2360 g
Dimensions: 280 x 210 mm