526 COOKBOOKS GUIDE CULINAIRE ESCOFFIER Author: Auguste Escoffier. Reference book for all cooks. Practical crib sheet, this book contains 5,000 recipes from sauces to cakes. Numb. pages L mm l mm Ref. Price 946 pages. 263 186 816003 CUISINE LEÇONS EN PAS À PAS Author: Guillaume Gomez. Guillaume Gomez gives his knowledgeable advice to perfectly master techniques and prepare generous and tasty French cuisine recipes. Numb. pages L mm l mm Ref. Price 504 pages. 270 230 819167 LAROUSSE DES POISSONS Author: Jacques Le Divellec. Over 400 recipes are compiled in this book: classics, regional, and international. The book presents the main species of seafood as well as how to prepare stock, broths, sauces, and stuffing. Numb. pages L mm l mm Ref. Price 384 pages. 260 192 819156 FOIE GRAS Author: Michel Tanguy. Emblematic delicacy of the Christmas holiday period, foie gras is an essential in French gastronomy. Michel Tanguy offers 40 recipes from great Chefs here, as well as all the keys to discovering this exceptional dish. Numb. pages L mm l mm Ref. Price 185 pages. 280 230 816066 HERBES Author: Régis Marcon. Beautiful book by three star chef Régis Marcon. Sublime guide that contains 130 recipes from the simplest to the most elaborate. Numb. pages L mm l mm Ref. Price 413 pages. 293 228 816058 CHAMPIGNONS Author: Régis Marcon. Régis Marcon, top chef of a 3-star restaurant, is internationally renowned for his unparalleled knowledge of mushrooms. He offers us here a bible of over 400 pages which will allow the reader to identify mushrooms, prepare them, and cook them as accurately as possible. Numb. pages L mm l mm Ref. Price 408 pages. 285 220 816027
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