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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.
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i teach at TAFE so a valuble source of knowledge
My son was delighted with this extremely informative book for the chef at heart.
This a great book for anyone who doesn't know a lot about cooking or someone who is just starting out. It teaches you all the basics of cooking you need to know to become a good home cook or a chef. There's nothing fancy or anything too technical in this book just the fundamentals that every cook or chef should have.
Number Of Pages: 720
Published: 11th October 2016
Country of Publication: GB
Dimensions (cm): 25.7 x 22.5 x 6.4
Weight (kg): 2.4
Edition Number: 1