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The French Chef Handbook
The book that revolutionized the learning of cooking by offering solid techniques to beginners—a bestseller in the French chef community, now in English! The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must have!
FRENCH CHEF HANDBOOK
The acclaimed "Cuisine de Reference" is now available in its international English version The French Chef Handbook. Get the keys of the French culinary technique. A study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professionals, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1000 recipes data sheets, more than 3000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French ChefHandbook is a must have! With more than 800,000copies sold worldwide, it participated in the training of as many professionals.
Food Culture in France
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
Institut Paul Bocuse Gastronomique
*** 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.
A SU SERVICIO
Ce manuel est destiné aux élèves de section hôtelière. La diversité des documents proposés permettra aux élèves de cette section de découvrir la culture hôtelière et la civilisation espagnole dans l’espace et dans le temps, tout en exploitant leurs connaissances pratiques. Ils pourront acquérir une compétence linguistique dans une langue actuelle indispensable à leur profession future. Les textes s’accompagnent de différents exercices de grammaire, courts, destinés à consolider les bases lexicales et grammaticales tant attendues par les élèves de l’enseignement technique
Larousse Patisserie and Baking
Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.
L'ANGLAIS EN 10 LEÇONS
Ce livre s’adresse à tous les passionnés de service et apprenants désireux d’enrichir leur culture linguistique. Comme son titre l’indique, cet ouvrage est composé de 10 leçons, chacune détaillée en 4 parties principales : - Starters : vous apprend le vocabulaire et les expressions de base du thème de la leçon, - Main course : vous indique comment employer ce vocabulaire ainsi que les règles de grammaire de base, - Dessert : vous permet d’assimiler et de « digérer » les éléments précédents, - And elsewhere : vous fait aller plus loin et vous permet d’approfondir votre apprentissage. Minutieusement conçu, il vous permettra de vous accompagner pas-à-pas dans l’apprentissage de l’intégralité du vocabulaire anglais de base employé en service.
The Pastry Chef Handbook
All the information, guidance, and recipes you need to become a pastry professional—in a single book! Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. Inside, there are also 100 detailed classical recipes ranging from Saint-Honoré to Opera. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.
