• Institut Paul Bocuse Gastronomique
  • A double page photograph of spices
  • A double page photograph of vegetables
  • An interior spread, showing a recipe
  • An interior spread, showing a recipe
  • An interior spread, showing a recipe
  • A spread detailing how to make bernaise sauce
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Institut Paul Bocuse Gastronomique

The definitive step-by-step guide to culinary excellence
£80
£80
  • Published: Oct 20 2016
  • Pages: 720
  • 274 x 240mm
  • ISBN: 9780600634171
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About the Hardback

  • Covers 250 core techniques in extensive, ultra-clear step-by-step photographs.
  • Features 70 classic and contemporary recipes, designed by chefs.
  • Includes over 1,800 photographs, making this the essential culinary bible for any serious cook, professional or amateur.

The essential culinary bible

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.

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