Aves, Caza y Huevos Técnicas y Recetas de la Escuela de Cocina Más Famosa Del Mundo |
|
| Author:
| Wright, Jeni
Treuille, Eric |
| Series title: | Le Cordon Bleu Técnicas Culinarias Ser. |
| ISBN: | 978-84-89396-26-5 |
| Publication Date: | Sep 2002 |
| Publisher: | Blume
|
| Book Format: | Paperback |
| List Price: | USD $6.95 |
Book Description:
|
Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.
Conteniendo...
More DescriptionContaining step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.
Conteniendo ilustraciones paso a paso; recetas de los cocineros m#65533;s prestigiosos; sus sugerencias, consejos, y sus trucos; y una extensa gu#65533;a ilustrada de ingredientes, esta serie se divide por los grupos de alimentos. Los siete t#65533;tulos ofrecen una combinaci#65533;n exitosa de platos hermosamente decorados y sus t#65533;cnicas para preparaciones culinarias. Cada t#65533;tulo sirve individualmente o toda la colecci#65533;n resulta una inestimable obra de referencia.