French cooking : classic recipes and techniques / Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse.
By: Boué, Vincent.
Contributor(s): Delorme, Hubert | McLachlan, Clay | Bocuse, Paul.
Publisher: Paris : Flammarion, 2010Edition: English-language edition.Description: 511 pages : illustrations ; 28 cm + 1 DVD (90 min. : sound, colour ; 4 3/4 in.).Content type: text | two-dimensional moving image Media type: unmediated | avideo Carrier type: volume | videodiscISBN: 9782080301468 (hardback).Uniform titles: Encyclopédie de la gastronomie française. English Subject(s): Cooking, French | CookingDDC classification: 641.5944Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Accompanying Material (Media Resource) | Taylor's Library-TU | 641.5944 BOU 2010 (Browse shelf) | 1 | Available | SCAFS,30003,03,RM | 1000535086 | ||
Accompanying Material (Media Resource) | Taylor's Library-TU | 641.5944 BOU 2010 (Browse shelf) | 1 | Available | SCAFS,30003,03,RM | 1000535085 | ||
Main Collection | Taylor's Library-TU |
Floor 2, Shelf 2 , Side 1, TierNo 4, BayNo 1 |
641.5944 BOU 2010 (Browse shelf) | 1 | Available | SCAFS,30003,03,RM | 5000171894 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 6 |
641.5944 BOU 2010 (Browse shelf) | 1 | Available | SCAFS,30003,03,RM | 5000170318 |
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"Translated from the French by Carmella Abramowitz-Moreau"--Preliminary page.
Translation of: Encyclopédie de la gastronomie française.
"DVD features live, concise demonstrations of two dozen essential techniques"--Page 4 of cover.
Includes bibliographical references and index.