Guia Completa de las Tecnicas Culinarias Postres - Con Mas de 150 Deliciosas Recetas de la Escuela de Cocina Mas Famosa del Mundo |
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| Author:
| Bleu, Le Cordon |
| Series title: | Le Cordon Bleu Ser. |
| ISBN: | 978-84-89396-45-6 |
| Publication Date: | Sep 2002 |
| Publisher: | Blume
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| Book Format: | Hardback |
| List Price: | USD $34.95 |
Book Description:
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From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Inside are ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu. Illustrated with step-by-step sequences, it shows how to master every technique from the basic to the most advanced. Desde helados hasta pasteles, pasando por frutas...
More DescriptionFrom ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Inside are ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu. Illustrated with step-by-step sequences, it shows how to master every technique from the basic to the most advanced.
Desde helados hasta pasteles, pasando por frutas y decoraciones, este libro con más de 150 recetas de buen gusto, que caracterizan a Le Cordon Bleu, le guiará en la creación de postres deliciosos para cualquier ocasión. Proporciona ideas para guarniciones imaginativas y presentaciones sorprendentes. Es ilustrado con secuencias paso a paso que le enseñarán a dominar cualquier técnica y receta desde las básicas hasta las más avanzadas.