Le Cordon Bleu Cuisine Foundations: Classic Recipes, Spanish Edition

Overview


FUNDAMENTOS DEL ARTE CULINARIO, RECETAS CLÁSICAS es una coleccion de 169 recetas que entre todas forman el compendio de mayor autoridad de la tecnica culinaria francesa tal como ha sido practicada en los ultimos 300 anos. Las recetas han sido cuidadosamente seleccionadas por Le Cordon Bleu para que a traves de ellas se pueda apreciar la historia y evolucion de la tecnica culinaria francesa y la fuerte influencia que ejerce sobre los chefs de nuestros dias. Las recetas revelan lo que ha tenido influencia en la ...
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Overview


FUNDAMENTOS DEL ARTE CULINARIO, RECETAS CLÁSICAS es una coleccion de 169 recetas que entre todas forman el compendio de mayor autoridad de la tecnica culinaria francesa tal como ha sido practicada en los ultimos 300 anos. Las recetas han sido cuidadosamente seleccionadas por Le Cordon Bleu para que a traves de ellas se pueda apreciar la historia y evolucion de la tecnica culinaria francesa y la fuerte influencia que ejerce sobre los chefs de nuestros dias. Las recetas revelan lo que ha tenido influencia en la gastronomia francesa y como las tecnicas tradicionales han acogido los nuevos ingredientes y sabores, algo que se puede apreciar en recetas como Champignons a la Turque y Oeufs a la Mexicaine. La coleccion de Recetas clásicas va más allá de las recetas propiamente dichas y rinde homenaje a las tecnicas demostradas y al valor de sus ingredientes. Aquellos que practiquen y lleguen a dominar esas tecnicas no solo serán mejores cocineros, sino que tambien fortalecerán su confianza para que dejen volar su imaginacion. Le Cordon Bleu invita a todos a que descubran joyas enterradas, desde el exquisito Potage Julienne D'Arblay hasta la tentadora Tarte au Citron, sin dejar de mencionar el suculento Navarin d'Agneau Printanier. Estos son platos que generacion tras generacion de chefs han valorado por ser el tipo de comida que llega hasta el alma. Comida bien preparada es buena comida. Bon appetit!
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Product Details

  • ISBN-13: 9781111539801
  • Publisher: Cengage Learning
  • Publication date: 4/21/2011
  • Edition number: 1
  • Pages: 400
  • Product dimensions: 9.00 (w) x 10.80 (h) x 0.80 (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


1. Sopas (Les Potages) 2. Aperitivos frios (Les entrees--Froid) 3. Aperitivos calientes (Les entrees--Chaud) 4. Huevos (Les Oeufs) 5. Aves (Les Vollailes) 6. Pescados y mariscos(Les Poissons et Coquillages) 7. Carnes (Les Viandes) 8. Menudos y piezas de caza (Les Abats et les Gibiers) 9. Reposteria (Patisserie)
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