Michel Maincent-Morel

THE

FRENCH CHEF

HANDBOOK

Digital edition 2019


The acclaimed cuisine de référence is now available in its international english version the french chef handbook. Get the keys of the french culinary technique.

A study trip to france without the plan ticket. 

The bestseller, which has already supported over 800,000 professionals, now can be adopted by english speakers. 

Get ready to access the next cooking level with the complete content of 500 techniques, 1000 recipes data sheets, more than 3000 photos and a wide panel of 118 videos accessible by qr codes or url to facilitate understanding.

The french chefhandbook / la cuisine de référence is a must have ! 

It participated in the training of as many professionals. 

Click on the image below to start the video

MICHEL MAINCENT-MOREL

vocational education's

technical teacher

The author


When writing the book as culinary instructor at Lycée Jean Drouant - Paris Hospitality School, he revolutionized the learning of cooking and the culinary arts by offering an unparalleled iconographic richness and by selecting techniques for beginners to acquire gestures by combining results and security. He received several prizes and accolades.


Co-author of numerous professional and general public works (Gastronomic Dictionary, Larousse).


Chef consultant in France (Martinique, Guadeloupe, Réunion) and abroad (Mauritius, Marocco, Tunisia, Turkey...).

Press


A veritable best-seller with more than 800,000 copies sold La Cuisine de Référence has been awarded several times, in particular by the Académie Nationale de Cuisine and the Best Gourmand Awards.

Published for the first time in 1995, "La Cuisine de Référence" is the title that has trained more than 800,000 students in French cooking techniques. On the occasion of the 25th anniversary of this best-seller, a beautiful bound edition is offered in a new contemporary layout.

This limited edition with hardcover, published on the occasion of the 25th anniversary of La Cuisine de Référence, will delight demanding amateurs and the curious as well as seasoned professionals.