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Presents the concepts and techniques of classic French cuisine. This work traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the earlier innovations of Jules Gouffe Urbain Dubois Antonin Careme and other noted chefs of earlier generations.
TITLE: Le Cordon Bleu Cuisine Foundations
AUTHOR: Le Cordon Bleu
SKU: 9781435481374
PUBLISHER: Cengage Learning Inc
DATE PUBLISHED: 21/04/2010
PLACE PUBLISHED: United States
PAGES: 512
BINDING: Hardback
LANGUAGE: English
DIMENSIONS: 235 mm x 284 mm x 30 mm
WEIGHT: 1860 gr