Las Tecnicas Del Chef: Equipo,Ingredientes,Terminologia Gastronomica (Cordon Bleu)

Las Tecnicas Del Chef: Equipo,Ingredientes,Terminologia Gastronomica (Cordon Bleu)

by Le Cordon Bleu, Cordon Blue Le, Ana Maria Perez Martinez
     
 

Chefs from the world-famous cooking academy share their expertise for achieving culinary wizardry. Through clear instructions and over 1,000 illustrations, this volume presents the finer points of kitchen knowledge, from selecting proper utensils to successful methods for preparing fish and shellfish, meats, poultry, dairy and eggs, vegetables and cereals, starches

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Overview

Chefs from the world-famous cooking academy share their expertise for achieving culinary wizardry. Through clear instructions and over 1,000 illustrations, this volume presents the finer points of kitchen knowledge, from selecting proper utensils to successful methods for preparing fish and shellfish, meats, poultry, dairy and eggs, vegetables and cereals, starches, and fruits. Brimming with expert tips and solutions for all aspects of fine cooking, this is an essential kitchen resource for those who are passionate about preparing food.
 

Los maestros cocineros de la escuela conocida en todo el mundo le ofrecen a lo largo de este libro todos sus conocimientos técnicos, desde la selección de ingredientes y la selección de los utensilios hasta las técnicas necesarias para conseguir un dominio absoluto en la cocina. Con instrucciones claras y mas de 1,000 imágenes, ilustra métodos para preparar pescado y mariscos, carne, aves y cazas, huevos y lechería, legumbres y cereales, frutas, y aromatizantes. Es un recurso esencial para los que son apasionados acerca de la preparación de los alimentos.

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Editorial Reviews

El Dia Magazine
Es un verdadera guia para los amantes de la buena mesa.

Product Details

ISBN-13:
9788489396807
Publisher:
Editorial Blume, S.A.
Publication date:
09/01/2002
Series:
Le Cordon Bleu series
Edition description:
Spanish-language Edition
Pages:
256
Product dimensions:
9.00(w) x 11.00(h) x 1.00(d)

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