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La Cuisine de Référence is the only reference for all professional exams and competitions. It contains 500 basic techniques, 1000 technical sheets, and 3000 photos, including 118 instructional videos.
| Publisher | French and European Publications Inc |
| Publication date | January 11, 2017 |
| Language | French |
| Print length | 1140 pages |
| ISBN-10 | 2857085737 |
| ISBN-13 | 978-2857085737 |
| Item Weight | 4.19 pounds (1.9 kg) |
| Dimensions | 8.27 x 1.18 x 11.69 inches (21 x 3 x 29.7 cm) |
This book provides essential techniques and recipes that are critical for foundational culinary education and practice.
Amateur cooks seeking to improve their skills will benefit from detailed techniques and clear instructions for cooking.
Aspiring chefs can use this comprehensive reference for mastering basic and advanced culinary techniques in professional kitchens.
The detailed techniques may overwhelm someone who lacks basic cooking knowledge or experience in a kitchen.
La Cuisine de Reference - techniques et preparations de base - fiches techniques de fabrication (French Edition)
La Cuisine de Référence is a French edition paperback aimed at teaching the fundamental techniques of classic cooking. The book includes recipes for popular classics of French cuisine with over 1000 pages of clear descriptions, and extremely illustrative photos. Additionally, buyers of the book have access to 118 short, demonstrative videos accompanying given techniques. Although the book is written in French, it is a complete book for students with a working knowledge of the language. Furthermore, the book has flimsy page paper that may be susceptible to easy wear and tear over time. Nonetheless, this book is highly recommended for those who wish to master classic French cooking techniques.
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