La cuisine de référence : techniques et préparations de base, fiches techniques de fabrication

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L'auteur, à la fois professeur technique d'enseignement professionnel et chef de cuisine en école hôtelière, présente les bases des techniques culinaires et la préparation de plats sous forme de fiches techniques et de photographies représentant pas à pas les gestes d'un cuisinier. ©Electre 2024

Product details

EAN/ISBN:: 9782857083603
Medium:: Paperback
Number of pages:: 1040
Publication date:: 2004-12-01
Publisher:: Editions BPI
Languages:: french

EAN/ISBN:: 9782857083603
Medium:: Paperback
Number of pages:: 1040
Publication date:: 2004-12-01
Publisher:: Editions BPI
Languages:: french

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