It includes a total of 18 chefs including Pierre Hermé and Ferran Adria (El Bulli in). Just that! They advance to saliva illustrations. We travel in India, China, Mexico, Japan, the Middle East and of course in Europe with this book. It speaks input, meat dish, desserts, sauces, mousses, noodle rolls, it is a real encyclopedia.
It is accessible for beginners with gestures and basic techniques like stuffing a chicken, cut vegetables, make a shortbread dough, etc. But the more experienced are not forgotten with cutting techniques of an octopus !! but also dissect a lobster, devein a liver, there is something for everyone. Sure Grands Chefs recipes are there to practice.
A small flat, some parts are rather reduced to 10 pages, I think of Ferran Adria on the foam / mousse, also Japanese and Chinese and Indian and Mexican cuisine. It is a little on our hunger. The spotlight is made to the processing of poultry, meat and vegetables.
Finally a book-have and very complete. For the amount of knowledge and recipes, the price is completely justified.
