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Cooking Secrets: The Why and How...
Cooking Secrets - The Why and How...



Hervé Laurent has taught the Art Of Modern French Cooking in many renowned cooking schools throughout the world. After serving as French Master Chef and instructor at Le Cordon Bleu in London, Hervé joined The School of Culinary Arts—Paul Bocuse’s Institute, in Lyon, France.



Hervé has many cookbooks to his credit, won prestigious awards, appeared worldwide on television, been a celebrity chef on luxury cruise lines, and opened the School of Culinary Arts, C. A. in 2004, www.SCARTS.com.sv.



Having met and worked with Maralyn D. Hill and Brenda C. Hill, Hervé asked them to join him in his endeavor to bring his book of tips to the general public.

• A guide to success for recipes

• For students, professionals, and food lovers

• Easy to use in alphabetical order

• Delicious recipes illustrating techniques

• How to improve your dishes

• Tips for presentation

• Includes light cuisine and wines

• The best French techniques

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2014年01月26日 06時 日曜日feat. D.O D.Oレボリューションズ 続き＞＞