The Plant-Forward Handbook
Book Details
Format
Hardback or Cased Book
ISBN-10
2386220710
ISBN-13
9782386220715
Publisher
Editions Bpi
Imprint
Editions Bpi
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 1st, 2026
Print length
1008 Pages
Product Classification:
Cookery / food & drink etcGeneral cookery & recipes
Ksh 16,550.00
Not Yet Published
0 in stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
The Plant-Forward Handbook is the ultimate guide for chefs embracing plant-based cuisine, featuring 200 products, 200 techniques, and 190 recipes, all designed with training and quality in mind
The Plant-Forward Handbook is crafted as an essential resource for professional chefs aiming to master plant-based cuisine, a rising demand in the culinary world. This comprehensive guide presents an impressive array of knowledge with over 200 products and techniques, 130 foundational preparations, and 190 recipes, each illustrated and designed for easy implementation in professional kitchens. The handbook is backed by more than 200 instructional videos, making it a valuable training tool that combines practical expertise with visual learning. Its esteemed authors, including Frédéric Jaunault (MOF Primeur), Jean-Michel Truchelut, Pierre-Paul Zeiher, Jérôme Leniaud, and Luc Fontaine, bring a wealth of international experience and insights to this project, setting a new benchmark in plant-based culinary training. From enhancing basic preparations to inspiring innovative plant-based creations, this handbook covers it all, making it indispensable for chefs dedicated to excellence.
The Plant-Forward Handbook is crafted as an essential resource for professional chefs aiming to master plant-based cuisine, a rising demand in the culinary world. This comprehensive guide presents an impressive array of knowledge with over 200 products and techniques, 130 foundational preparations, and 190 recipes, each illustrated and designed for easy implementation in professional kitchens. The handbook is backed by more than 200 instructional videos, making it a valuable training tool that combines practical expertise with visual learning. Its esteemed authors, including Frédéric Jaunault (MOF Primeur), Jean-Michel Truchelut, Pierre-Paul Zeiher, Jérôme Leniaud, and Luc Fontaine, bring a wealth of international experience and insights to this project, setting a new benchmark in plant-based culinary training. From enhancing basic preparations to inspiring innovative plant-based creations, this handbook covers it all, making it indispensable for chefs dedicated to excellence.
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