Hardback (01 Nov 2007)
Not available for sale
Includes delivery to the United States
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Featuring 700 recipes culled from the best of French cuisine, this is an invaluable tool for reviewing or perfecting one's knowledge of culinary fundamentals. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.
| ISBN: | 9782848440385 |
| Publisher: | Alain Ducasse |
| Imprint: | Alain Ducasse |
| Pub date: | 01 Nov 2007 |
| DEWEY: | 641.594403 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 1079 |
| Weight: | 2722g |
| Height: | 241mm |
| Width: | 197mm |
| Spine width: | 57mm |
