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Aves,Caza Y Huevos: Tecnicas Y Recetas de la Escuela de Cocina Mas Famosa Del Mundo
     

Aves,Caza Y Huevos: Tecnicas Y Recetas de la Escuela de Cocina Mas Famosa Del Mundo

by Jeni Wright, Eric Treuille
 

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

Overview

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 ilustraciones paso a paso; recetas de los cocineros más prestigiosos; sus sugerencias, consejos, y sus trucos; y una extensa guía ilustrada de ingredientes, esta serie se divide por los grupos de alimentos. Los siete títulos ofrecen una combinación exitosa de platos hermosamente decorados y sus técnicas para preparaciones culinarias. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.

Product Details

ISBN-13:
9788489396265
Publisher:
Editorial Blume, S.A.
Publication date:
09/01/2002
Series:
Le Cordon Bleu tecnicas culinarias series
Edition description:
Spanish-language Edition
Pages:
48
Product dimensions:
8.00(w) x 11.00(h) x 0.20(d)

Meet the Author

Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

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