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French cooking : classic recipes and techniques / Vincent Boué, Hubert Delorme ; photographs by Clay McLachlan ; foreword by Paul Bocuse.

By: Contributor(s): Language: English Original language: French Publisher: Paris : Flammarion, 2010Edition: English-language editionDescription: 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
  • videodisc
ISBN:
  • 9782080301468 (hardback)
Uniform titles:
  • Encyclopédie de la gastronomie française. English
Subject(s): DDC classification:
  • 641.5944 BOU 2010
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Accompanying Material (Media Resource) Taylor's Library-TU 641.5944 BOU 2010 (Browse shelf(Opens below)) 1 Available SCAFS,30003,03,RM 1000535085
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 7

 641.5944 BOU 2010 (Browse shelf(Opens below)) 1 Available SCAFS,30003,03,RM 5000170318

"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.