Founded in 1990 by the great French chef for whom it is named, Institut Paul Bocuse is one of the world's leading culinary schools. Located just outside Lyon, the French gastronomic capital, it operates with advisory boards that include leading chefs from around the world (e.g., Daniel Boulud, Yannick Alleno, Juan Mari Arzak, Normand Laprise, Thomas Keller). With more than 1,800 photographs illustrating 250 essential kitchen techniques, this 720-page, slipcased volume addresses both motivated self-instructors and trained chefs who may occasionally want to refresh their knowledge of classic technique. Step-by-step photo sequences offer guidance to those attempting something for the first time, and for those who need only a quick review, the instructions are easily comprehended.
Hardcover. Slipcased. Color photographs throughout.