Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)

Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
Format:
Paperback
Publish Date:
ISBN-10:
849593955X
ISBN-13:
9788495939555
List Price:
$6.95
Compare Price Buy it at Amazon.com
Language:
Spanish
Pages:
48
Publisher:
Blume

Click on this books subject categories to see related titles:

Cookbooks, Food & Wine > Baking > Cakes

Cookbooks, Food & Wine > Baking > Pastry

Cookbooks, Food & Wine > Cooking Methods

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.

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Book Details Summary: The title of this book is Pasteles y reposteria and it was written by Eric Treuille, Jeni Wright. This particular edition is in a Paperback format. This books publish date is Sep 28, 2002 and it has a suggested retail price of $6.95. It was published by Blume and has a total of 48 pages in the book . The 10 digit ISBN is 849593955X and the 13 digit ISBN is 9788495939555. To buy this book at the lowest price, Click Here.