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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, 1926-.
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: 641.5944
Item type Current location Call number Copy number Status Notes Date due Barcode Course reserves
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
Reserve Collection Taylor's Library-TU
641.5944 BOU 2010 (Browse shelf) 1 Available SCAFS,30003,03,RM 5000171894

French Cuisine

Main Collection Taylor's Library-TU
641.5944 BOU 2010 (Browse shelf) 1 Available SCAFS,30003,03,RM 5000170318
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641.5944 BOU 2010 French cooking : 641.5944 BOU 2010 French cooking : 641.5944 BOU 2010 French cooking : 641.5944 BOU 2010 French cooking : 641.5944 BUL French chefs cooking : 641.5944 BUL French chefs cooking : 641.5944 CHU French bistro & cafe cooking :

"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.