Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence

by Institut Paul Bocuse

Overview

Learn to cook like the professionals with this essential handbook from the renowned Institut Paul Bocuse

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 center 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.

Product Details

ISBN-13:	9780600634171
Publisher:	Octopus Books
Publication date:	11/01/2016
Pages:	720
Sales rank:	233,362
Product dimensions:	9.40(w) x 10.80(h) x 2.30(d)

About the Author

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.

Editorial Reviews

10/17/2016
The Institut Paul Bocuse, a culinary school based near Lyon, France, celebrates its 25th anniversary by releasing a expensive mammoth compendium. It is essentially two books in one: a 500-page guide to preparing and understanding a vast array of ingredients—including puff pastries, dried white beans, and a saddle of rabbit—followed by 150 pages of offbeat recipes. The book instructions on the butchering of ducks, the deveining of foie gras, and the poaching of lamb brains. Instructions are presented with minimal text and copious step-by-step photos, some more helpful than others. Numerous images of a pot being stirred, for example, add more heft than value. There are also overblown examinations of basic foodstuffs; it’s interesting to learn that the British prefer brown eggs and the French like their shells “somewhere between ivory and linen,” but there is no surprise in being told that “omelettes and scrambling are the two main ways of cooking eggs that have been removed from their shells and the white and yolk combined.” Unfortunately, there are very few instructional photos where they are needed the most, within the 70 recipes. Elaborate concoctions such as the tuna-chocolate drop, an assemblage of bluefin, white chocolate, and ginger broth housed inside a hollowed-out teardrop of ice, would be much less daunting with a photo or two. (Nov.)

Publishers Weekly