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| #138870 in Books | 1989-09-17 | 1989-09-17 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 11.40 x1.80 x8.90l, | File type: PDF | 528 pages||7 of 7 people found the following review helpful.| Cooking course in a book|By Robyn|I am at a time in my life where I can spend more time cooking and perfecting my skills so I ordered La Verenne Pratique. It gives detailed how to instructions and pictures for everything to do with cooking from using a chef's knife to chop fresh herbs to boning a chicken. It starts out on page 9 with weights and measures conversions from U.S.|From Library Journal|This massive undertaking is a comprehensive guide to the ingredients and techniques of "classic modern cuisine." There are thousands of photographs--of unusual ingredients, of difficult-to-master techniques, of artful presentations of the re
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.
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You can specify the type of files you want, for your gadget.La Varenne Pratique | Anne Willan. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
