La Cuisine Professionnelle

Reference: 819010
€ 42.00 tax incl. Prices include taxes - Remove 5.5% outside EU.
La Cuisine Professionnelle
La Cuisine Professionnelle
La Cuisine Professionnelle
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Description

Guide des techniques culinaires. de jean-Luc Daujon (M.O.F. Cuisinier) chef des travaux au Lycée Hôtelier de Toulouse et Yannick Masson, chef du département Hotellerie-Restauration-Alimentation à l'IUFM de Toulouse. Cet ouvrage permet d'acquérir la maitrise des techniques de base de l'Art culinaire. Il est composé en 2 parties:
1ère partie: les documents d'analyse techniques (DAT) présentant 160 techniques de base.
2ème partie: les fiches techniques d'application (FT) pour la mise en œuvre des recettes.

  • Format 200 x 286 mm
  • 832 pages
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