by Josceline Dimbleby · Gründ · tapa dura · ISBN 9782700057713
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Le Parfait Cuisinier» is the culinary encyclopedia by Josceline Dimbleby, published by Gründ in hardback (317 pages, in French).
A reference work that brings together basic cooking techniques and hundreds of practical recipes explained step by step. It includes drawings and colour photographs, useful tips and suggestions for personal variations, with attention to original ingredients and international influences.
Published in 1992, the book includes the subtitle «Encyclopédie culinaire»; among its sections are recipes for meringues and lamb.
Aimed at amateurs and experienced cooks who want to enjoy cooking and achieve personal and tasty results.
Josceline Rose Dimbleby is a British cookery writer. She has written seventeen cookery books, and was cookery correspondent of The Sunday Telegraph for 15 years.
