Le Cordon Bleu Cuisine Foundations, Spanish Edition

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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.

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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.

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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

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