Pescados Y Mariscos: Tecnicas Y Recetas de la Escuela de Cocina Mas Famosa Del Mundo (Le Cordon Bleu Tecnicas Culinarias Series)

Pescados Y Mariscos: Tecnicas Y Recetas de la Escuela de Cocina Mas Famosa Del Mundo (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 decorated dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or be

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 decorated dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or be used as a set for a complete resource reference.

Author Biography: Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

Product Details

ISBN-13:
9788489396258
Publisher:
Editorial Blume, S.A.
Publication date:
09/01/2002
Series:
Cordon Bleu Tecnicas Culinarias Ser.
Edition description:
Spanish-language Edition
Pages:
48
Product dimensions:
7.80(w) x 11.00(h) x 0.20(d)

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