Pasta, arroz y salsas (Le Cordon Bleu Tecnicas Culinarias Series)

Pasta, arroz y salsas (Le Cordon Bleu Tecnicas Culinarias Series)

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… See more details below

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. Con ilustraciones paso a paso, descubrirá recetas de los cocineros más prestigiosos, sus sugerencias, consejos, y sus trucos así cómo 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, desde las más básicas hasta las recetas más complicados. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.

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Product Details

ISBN-13:
9788489396319
Publisher:
Editorial Blume, S.A.
Publication date:
09/28/2002
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)

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