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A culinary masterclass taught by the master himself
| Book format | Hardcover |
| Fiction/nonfiction | Non-Fiction |
| Genre | Cooking, Food & Wine |
| Publication date | November, 2012 |
| Pages | 736 |
| Reading level | General/Trade |
| Subgenre | Methods |
| Series title | No Series |
| Edition | Revised Edition |
| Publisher | Workman Publishing |
| Original languages | English |
| Language | English |
| Awards won | James Beard Foundation's Cookbook Hall of Fame, Who's Who of Food and Beverage in America award, Best TV Cooking Segment and Best Culinary Video, Lifetime Achievement Award in 2005, Daytime Emmy Awards, Chevalier de L'Ordre des Arts et des Lettres, Chevalier de L'Ordre du Agricole |
| Is collectible | N |
| Binding type | Case Binding |
| Retail packaging | Single Piece |
| Assembled product height | 9.31 in |
| Assembled product weight | 5.57 lb (2.53 kg) |
| Bisac subject heading | Cooking |
Perfect for those looking to develop foundational cooking techniques from a renowned chef with clear instructions.
An essential resource for culinary students wanting to learn professional techniques and skills through detailed guidance.
Ideal for home cooks eager to elevate their cooking skills with demonstrations and practical tips from a master.
May overwhelm absolute beginners due to advanced techniques that require significant foundational knowledge and practice.
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