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Editorial Reviews
Product Description
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 siente 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.
About the Author
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.
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39% buy the item featured on this page: Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) (Spanish Edition) |
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23% buy Le Cordon Bleu guia completa de las tecnicas culinarias (Spanish Edition) $26.37 |
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18% buy Aves, caza y huevos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)$6.95 |
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12% buy 1026 recetas de cocina internacional (Spanish Edition) $19.77 |
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