Institut paul bocuse (76 résultats)

Etat : Acceptable. Book is readable with major wear, creases, and rips. Has a publisher remainder mark. Heavy wear to covers crease and tears text good may be missing dust jacket hardcover Used - Acceptable 2016.

Hardcover. Etat : Very Good. Illustrated. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Etat : Very Good. Illustrated. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Etat : Very Good. No Jacket. Very good, clean, tight condition. Blue hardcover with a few cover scratches. Text free of marks. Professional book dealer since 1999. All orders are processed promptly and carefully packaged.

Hardcover. Etat : Good. 2nd impression. VG condition book with slipcase. Content is clean and bright. VG slipcase with little wear.

Etat : As New. Unread book in perfect condition.

Etat : New.

Hardcover. Etat : new. Hardcover. 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. An authoritative, unique reference book, it 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 the essential culinary bible for any serious cook, professional or amateur. Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Etat : New.

Hardcover. Etat : Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.…

Etat : new.

Etat : New. pp. 720.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Etat : New. Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse. Num Pages: 720 pages, 1800 colour photographs. BIC Classification: TTVC; WBA. Category: (G) General (US: Trade). Dimension: 249 x 301 x 61. Weight in Grams: 3498. . 2016. Slp. Hardcover. . . . . …

Etat : As New. Unread book in perfect condition.

Etat : New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Etat : New. Daniel, Clémence (illustrateur).

Cartoné (tapa dura cartón). Etat : New. Etat de la jaquette : Nuevo. 01. Daniel, Clémence (illustrateur). LIBRO.

Hardcover. Etat : New. Special order direct from the distributor.

Etat : New. Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse. Num Pages: 720 pages, 1800 colour photographs. BIC Classification: TTVC; WBA. Category: (G) General (US: Trade). Dimension: 249 x 301 x 61. Weight in Grams: 3498. . 2016. Slp. Hardcover. . . . . Books ship from the US and Ireland. …

Etat : New. pp. 720.

Hardcover. Etat : new. Hardcover. 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. An authoritative, unique reference book, it 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 the essential culinary bible for any serious cook, professional or amateur. Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Etat : new. Hardcover. 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. An authoritative, unique reference book, it 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 the essential culinary bible for any serious cook, professional or amateur. Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Etat : New. ***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. An authoritative, unique reference book, it 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 the essential culinary bible for any serious cook, professional or amateur.The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.…

Etat : Nuevo. Tercera edición de un libro que se ha convertido en un referente esencial de cualquier biblioteca gastronómica. Abra las puertas de su cocina a la escuela de la excelencia culinaria y descubra todos los secretos de la gastronomía francesa siguiendo paso a paso a los chefs del Institut Paul Bocuse. 250 técnicas ilustradas paso a paso para dominar los procesos básicos y el savoir-faire más elaborado de la gastronomía francesa. Con 70 recetas inéditas propuestas por los chefs del Institut, desde las más accesibles hasta las más innovadoras. Más de 1.800 fotografías. Textos detallados para entenderlo todo acerca de la utilización de los productos, los modos de cocción y los principios de conservación. Y, para llegar incluso más lejos, ¡los secretos de los maridajes de platos y vinos y de las artes de la mesa. Daniel, Clémence (illustrateur).…

Etat : Assez bon. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Etat : New. In English.

Etat : New. Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse.Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse.Learn to cook like the profes.