Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence (English edition)

The Paul Bocuse Gastronomic Institute – The Definitive Step-by-Step Guide to Culinary Excellence is a essential reference work for anyone wishing to deepen their understanding of the basics and techniques of the French gourmet cuisine and international.

Edited by Hamlyn and drafted under the supervision of thePaul Bocuse Institute, founded by the legendary Paul Bocuse, this book establishes itself as a visual encyclopedia of contemporary gastronomy.

🍽️ A visual and progressive method

Thanks to its 1800 color photographs, this guide offers a Step-by-step pedagogy allowing understanding and reproducing the fundamental techniques of professional cooking.
The 250 culinary techniques they are explained with rigor and clarity:

• Cuts of meat, fish, and vegetables

• Sauces and basic stocks.

• Cooking and plating

• Pastry and bakery

• Contemporary preparations

Each technique is then put into practice through 70 classic and modern recipes, designed by the trainer chefs of the Institut Paul Bocuse.

👨‍🍳 A guide for professionals and enthusiasts

Work tool for the chefs in training, this work proves to be just as valuable for the high gastronomy enthusiasts. It offers a comprehensive vision of culinary excellence, from mastering the products to the art of service, including the precision of cooking and the creativity of plating.

ThePaul Bocuse Institute, recognized worldwide for its high standards and expertise, shares here 25 years of culinary teaching at the highest level. It is a true school of perfection, accessible to all those who wish to elevate their cooking practice.

📚 An exceptional work

With its 720 pages and its high-quality printing, the Paul Bocuse Gastronomic is both a Professional manual and a culinary art object.
Its hardcover format and its spectacular photographs make it a centerpiece in any gastronomy library.

Published on the October 20, 2016, it is addressed to all those who want to understand the fundamentals of French cuisine and discover the international standards of haute cuisine.

⚙️ Book features

• Title: Paul Bocuse Gastronomic Institute – The Definitive Step-by-Step Guide to Culinary Excellence

• Author: Paul Bocuse Institute

• Language: English

• Editor: Hamlyn

• Publication date: October 20, 2016

• Format: Hardback

• Pagination: 720 pages

• Illustrations: 1800 color photographs

• Dimensions: 274 x 240 x 60 mm

• Weight: 3418 g

• EAN13: 9780600634171

• ISBN: 978-0-600-63417-1

• Categories: Gastronomy, hospitality, catering, general cuisine