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Le Cordon Bleu Guia Completa de las Tecnicas Culinarias = Le Cordon Bleu Complete Guide to Culinary Techniques (Spanish Edition)
 
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Le Cordon Bleu Guia Completa de las Tecnicas Culinarias = Le Cordon Bleu Complete Guide to Culinary Techniques (Spanish Edition) [Hardcover]

Jeni Wright (Author), Eric Treuille (Author), Rosa Cano Camarasa (Translator)


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Book Description

Cordon Bleu September 2001
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.



Editorial Reviews

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.

Product Details

  • Hardcover: 351 pages
  • Publisher: Art Blume S.L.; Tra edition (September 2001)
  • Language: Spanish
  • ISBN-10: 8489396124
  • ISBN-13: 978-8489396128
  • Product Dimensions: 11.1 x 8.7 x 1.2 inches
  • Shipping Weight: 3.7 pounds
  • Amazon Best Sellers Rank: #2,601,567 in Books (See Top 100 in Books)

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