Australia's only exclusive wholesaler & retailer of cookery books - Sourcing cookbooks for 33 years and counting!

  • Institut of Paul Bocuse Gastronomique

    Institut of Paul Bocuse Gastronomique
    More Views

    ISBN: 9780600634171
    Publication date: 11/10/2016

    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.

    Pages: 720
    • Price: $99.99
    add to cart

    You may also be interested in the following product(s)

    Complete Bocuse (Paul Bocuse Complete Recipes)
    Complete Bocuse (Paul Bocuse Complete Recipes)
    ISBN: 9782080200952
    Publication date: 01/10/2012

    The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to souffles, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
    Photography by Jean-Charles Vaillant
    Food Styling by Eric Trohon
    Over 221 colour illustrations

    Pages: 784
    Dimension: 255mm X 180mm
    Author: BOCUSE, PAUL
    Price: $59.99
    Paul Bocuse Simply Delicious
    Paul Bocuse Simply Delicious
    ISBN: 9782080202031
    Publication date: 01/09/2014

    Paul Bocuse selected more than 100 of his favorite recipes for this affordable cookbook. Organized into sections by course or main ingredient, all the classics are featured, from French onion soup to quiche Lorraine, beurre blanc to crayfish bisque, roasted monkfish to Moules Mariniere, pepper steak to veal medallions, and madeleines to iced cherry souffle. Bocuse's step-by-step instructions allow the home chef to readily master a Parmesan souffle, beef bourguignon with morel cream sauce, or the perfect strawberry tart. This invaluable kitchen reference includes 78 photographs and a detailed index.

    Dimension: 210mm X 171mm
    Author: BOCUSE, PAUL
    Price: $24.99
    My Best Paul Bocuse
    My Best Paul Bocuse
    ISBN: 9789812758958
    Publication date: 01/07/2016

    Publication Date: July 2016
    An illustrated step-by-step cooking course, with hints and tips, to help you create dishes like the great chef himself . How to master Paul Bocuse's ten most famous dishes: Truffle Soup * Macaroni Gratin * Poached Eggs a la Beaujolaise * Chicken Fricassee with Morels * Duck & Foie Gras Pie with Roannaise Sauce * Classic Blanquette of Veal * Leg of Lamb en Croute with Spring Vegetables * Sea-bass in a Pastry Crust, Choron Sauce * Red Mullet with Potato Scales * Tarte Tatin AUTHOR: Paul Bocuse, hailed as "Chef of the Century" by the Gault & Millau guide, was born in 1926 into a family of chefs, one in which the profession had been passed from father to son since the 17th century. Bocuse earned his first Michelin star in 1958 and won the Meilleur Ouvrier de France contest three years later. He was awarded his second Michelin star in 1960. The awarding of his third Michelin star, in 1965, was the culmination of the great work he had achieved throughout his career.

    Pages: 112
    Dimension: 240mm X 190mm
    Author: BOCUSE, PAUL
    Price: $49.99