Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence by Institut Paul Bocuse

  • Vinaigrette (page 28)

    from Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence Institut Paul Bocuse Gastronomique by Institut Paul Bocuse

    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: neutral oil of your choice; red wine vinegar
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Notes about Recipes in this book

  • Gribiche sauce

    • Acarroll on May 25, 2024

      Delicious. I only had caperberries, not baby capers, so I chopped those and it worked great. For the herbs, I used cilantro, chives, and marjoram as that's what I had on hand.

  • Scrambling eggs

    • Acarroll on May 24, 2024

      Used this technique but with vegan butter and soy milk. My son loved them more than my "normal" scrambled eggs.

  • Poaching eggs

    • Erin_Cooks_Good_Food on January 01, 2026

      Perfect technique for poached eggs, served with lobster, caviar and hollandaise on blinis for a New Year’s Day brunch.

  • Spatchcocking a poussin

    • RaucusBacchus on January 19, 2025

      Excellent! The technique teaches how to not destroy the oysters. Next time: practice makes perfect.

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  • ISBN 10 0600634523
  • ISBN 13 9780600634522
  • Published Oct 13 2016
  • Format eBook
  • Page Count 434
  • Language English
  • Countries United Kingdom
  • Publisher Hamlyn

Publishers Text


The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.

This authoritative reference book covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is an essential guide for any serious cook, professional or amateur.

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