Le Cordon Bleu Cuisine Foundations, Spanish Edition

Hardcover (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $50.95
Usually ships in 1-2 business days
(Save 31%)
Other sellers (Hardcover)
  • All (5) from $50.95   
  • New (4) from $60.75   
  • Used (1) from $50.95   

Overview

FUNDAMENTOS DEL ARTE CULINARIO DE LE CORDON BLEU ofrece las tecnicas y los conceptos definitivos del arte culinario frances un libro que capta la rica tradicion de Le Cordon Bleu, dentro de un ámbito moderno e internacional. Este trascendental texto es producto de una investigacion exhaustiva de las tecnicas y los fundamentos culinarios franceses que se remonta hasta la codificacion de Auguste Escoffier en el siglo xx y las innovaciones de sus antecesores Jules Gouffe, Urbain Dubois, Antonin Carême y otros. El resultado es una obra de autoridad indiscutida. Ilustrado con cientos de fotografias muy detalladas que revelan las tecnicas para preparar y cocinar como se debe, Fundamentos del arte culinario de Le Cordon Bleu da a conocer la historia excepcional de la cocina francesa tradicional, moderna y nouvelle a una nueva generacion de gastronomos.

Read More Show Less

Product Details

  • ISBN-13: 9781111539412
  • Publisher: Cengage Learning
  • Publication date: 3/8/2011
  • Pages: 544
  • Product dimensions: 9.20 (w) x 11.00 (h) x 1.10 (d)

Meet the Author

Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.

Read More Show Less

Table of Contents

ÍNDICE TEMÁTICO Prologo Caracteristicas 1. Historia y evolucion de la gastronomia francesa 2. Vida y carrera en la cocina La disciplina y la brigada de cocina. La brigada de cocina. Higiene y saneamiento. Utensilios de cocina. Higiene y presentacion personales. Hábitos de trabajo seguros e higienicos. Consejos para el mantenimiento de la bateria de cocina. Precauciones de seguridad generales. Preparacion del área de trabajo. Menu 3. Tecnicas y preparaciones básicas Cortes clásicos de las verduras— Coupe de Legume Classique. Hortalizas y frutas. Hortalizas. Peras y manzanas. Citricos. Uvas y bayas. Melon. Frutas con semilla. Hierbas y especias. Especias exoticas y mezcla de especias. Les Fonds—Fondos básicos. Les Sauces—Salsas básicas. Huevos. Pescados y mariscos. Carnes. Offal. Piezas de caza—Gibier. Aves de corral—Volaille. Las farsas—Les Farces. Lácteos Masas básicas—Les Pâtes de Base. Les Biscuits—Masas para tartas y bizcochos. Crèmes, merengues y otros acabados. 4. Metodos de cocina clásicos Introduccion. Les Cuissons. Las categorias. Los siete metodos de cocina clásicos. Terminologia de cocina adicional. Tecnicas de acabados 5. Fichas tecnicas de preparaciones francesas clásicas Fonds—Fondos. Fonds blanc de volaille—Fondo blanco (pollo). Fonds brun de veau—Fondo oscuro (ternera). Fumet de poisson—Fumet de pescado. Liaisons—Espesantes. Beurre manie. Roux. Jaunes d'oeufs—Yemas de huevo. Sauces de base—Salsas básicas. Mayonesa y derivados. Sauce nantaise—Salsa nantaise. Salsa holandesa. Salsa bearnaise. Sauce bechamel—Salsa bechamel. Sauce mornay—Salsa mornay. Sauce veloute—Salsa veloute y derivados. Sauce tomate—Salsa de tomate. Fondue de tomate. Preparations de base—Preparaciones básicas. Farce a Gratin. Farce Simple—Farsa sencilla. Farce Mousseline—Farsa muselina. Legumes glaces—Verduras glaseadas. Riz creole—Arroz creole. Riz pilaf—Arroz pilaf. La pâtisserie—Masas y mezclas. Pâte a pâte—Masa para pastas. Pâte brisee. Pâte feuilletee—Masa de hojaldre. Pâte sucree—Masa dulce. Pâte sablee. Biscuit cuillère. Biscuit dacquoise. Biscuit genoise. Les preparations de base de la pâtisserie—Preparaciones básicas de pasteleria. Crème Anglaise—Crema inglesa. Crème d'Amandes—Crema de almendras Crème Pâtissière —Crema para pasteleria. Tablas de conversion Glosario Índice

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)