514 VOCATIONAL TRAINING CHEF TRAINING LE GRAND COURS DE CUISINE DE L’ÉCOLE FERRANDI Author: Ecole Ferrandi. Round tables with teachers specialised in the topic covered, give expert advice, tips, and tricks for buying, choosing, and cooking products. Illustrated technical pages which, using 1,500 photos of gestures, detail the basic techniques to be mastered up to the final result. Recipes available in 3 versions, depending on their level of difficulty. Numb. pages L mm l mm Ref. Price 695 pages. 310 255 819161 LE GRAND LAROUSSE GASTRONOMIQUE authors : collective. An overhaul of the reference book on gastronomy. Over 4,000 articles on knowledge related to cooking. 2,500 recipes of which 500 provided by top chefs. 1,700 illustrations. Numb. pages L mm l mm Ref. Price 1024 pages. 306 236 816054 CUISINE: LE NOUVEAU RÈPERTOIRE Author: Yannick Masson. Essential for any training in the hotel and catering industry. A comprehensive repository of some 5,500 recipes and 700 techniques. Numb. pages L mm l mm Ref. Price 605 pages. 210 150 819192 COMME UN CHEF authors : collective. Reference book to master all the techniques of modern cuisine. Over 500 recipes, a wide variety of skills and a wide variety of recipes. A very complete and very visual cooking class with over 1,700 photos. Numb. pages L mm l mm Ref. Price 648 pages. 276 229 816053 LE RÉPERTOIRE DE LA CUISINE Authors: Th. Gringoire and L. Saulnier. Essential glossary for all professionals. Numb. pages L mm l mm Ref. Price 240 pages. 190 130 819190
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