Biotehniški izobraževalni center Ljubljana - vsi oddelki (BICLJ)
  • Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs
    Fleury, Hervé
    "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."--Amazon.com
    Vrsta gradiva - knjiga
    Založništvo in izdelava - London : Hamlyn, 2016
    Jezik - angleški
    ISBN - 978-060-063-417-1
    COBISS.SI-ID - 2049075250

Signatura – lokacija, inventarna št. ... Status izvoda Rezervacija
IŽANSKA
641 kuhar FLEURY, H. Institut Paul
IN: 200009403 IŽANSKA
641 kuhar FLEURY, H. Institut Paul
IN: 200009403 		izposojeno - na dom, rok vrnitve: nedoločen
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