Fleury, Herve, comp. <br/><br/>
Institut Paul Bocuse gastronomique: The definitive step-by-step guide to culinary excellence: Key techniques, ingredients and recipes explained in 1,800 photographs 

 - Great Britain  Hamlyn  2016 
 - 718 p. 
<br/><br/> 4501 25/01/2022 IF22/1072 27/01/2022 IHTM (SFS) 
<br/><br/><label>ISBN: </label> GBP 65.00 (RS 6560.45) 
<br/><br/><label>Dewey Class. No.: </label>641.5944 F639I