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Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat & Game > Meats > 8489396272
  1. Carne: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias series)
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  2. Carne: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias series)

    [8489396272]
    Delivery: 10-20 Working Days
    Price R10744.00

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Additional Information

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 siete 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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Specifications

Country
USA
Binding
Paperback
EAN
9788489396272
Edition
Tra
ISBN
8489396272
Label
Blume
Manufacturer
Blume
NumberOfItems
1
NumberOfPages
48
PublicationDate
2002-09-01
Publisher
Blume
Studio
Blume
ReleaseDate
0000-00-00
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