Hamlyn, part of the Octopus Publishing Group, is publishing a step-by-step guide to culinary excellence from the renowned culinary Institut Paul Bocuse.
Denise Bates, group publishing director at Octopus Publishing Group, acquired world English language rights from the French publisher of the book, Larousse.
The book, priced £60, will be published in October this year, as "an ultra-clear, coherent framework for any cook, whatever their level of expertise”, covering 250 core techniques for 70 different recipes.
Fully illustrated, each technique in the book will be accompanied by step-by-step photographs, amassing 1,800 photographs in total.
Bates said: “The superb Larousse Gastronomique has established itself as a classic work and we have every expectation that this very special book will be its illustrated companion, providing unparalleled expert advice and guidance in a highly visual form.”
The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France.
A spokesperson for the Institut Paul Bocuse said: "I hope this book provides an ultra-clear, coherent framework for any cook, whatever their level of expertise, and brings enormous pleasure to the act of cooking."