Designed to teach the classic techniques and principles of the kitchen, this book consists of 42 menu lessons which take the reader from simplest dishes through to real culinary masterpieces. All the menus have been carefully balanced for nutritional value and appeal. The authors have run a school of food and wine since 1975. Step-by-step photographs together with detailed captions are used to guide the reader through the more difficult recipes.
- ISBN10 035619583X
- ISBN13 9780356195834
- Publish Date 16 August 1990
- Publish Status Out of Print
- Out of Print 3 March 2010
- Publish Country GB
- Publisher Little, Brown Book Group
- Imprint Little, Brown
- Edition Revised edition
- Format Hardcover
- Pages 352
- Language English