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Le Cordon Bleu Guia Completa de las Tecnicas Culinarias = Le Cordon Bleu Complete Guide to Culinary Techniques (Spanish Edition), by Jeni
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From the most famous cooking school in the world, here is a winning combination of secrets, techniques, and basic food preparation with step-by-step illustrations, advice, recommendations, recipes from the professionals, and beautifully decorated dishes.
De la escuela de cocina más famosa del mundo, incluye los secretos de más de 800 técnicas y preparaciones culinarias básicas, ilustradas paso a paso, completadas con sugerencias y consejos, recetas de los principales profesionales y platos bellamente decorados.
- Sales Rank: #3322710 in Books
- Published on: 2001-09
- Ingredients: Example Ingredients
- Original language: Spanish
- Number of items: 1
- Dimensions: 1.17" h x 8.70" w x 11.06" l,
- Binding: Hardcover
- 351 pages
Review
"An essential volume for the experienced cook and professional chef." -- Críticas
About the Author
Jeni Wright is a food writer and Eric Treuille is a chef. Le Cordon Bleu, founded in 1895 in Paris, is the world's most famous culinary academy, teaching professionals and amateur enthusiasts alike.
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