Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias

Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias

Hardback Language: Spanish

By (author) Jeni Wright, By (author) Eric Treuille

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  • Publisher: BLUME
  • Format: Hardback | 351 pages
  • Language: Spanish
  • Dimensions: 229mm x 279mm x 36mm | 1,610g
  • Publication date: 1 September 2006
  • ISBN 10: 8498011108
  • ISBN 13: 9788498011104
  • Edition: New edition
  • Sales rank: 422,036

Product description

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. "La escuela de cocina mas famosa del mundo muestra los secretos de mas de 800 tecnicas culinarias ilustradas paso a paso. Secretos y consejos de los pricncipales profesionales."

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Author information

Jeni Wright is a culinary expert and food writer whose specialty is Italian food. She has also penned dozens of articles on a wide range of cooking subjects for various food and drink magazines and is a member of the Guild of Food Writers. Eric Treuille is a chef who completed his culinary studies in Paris and has worked as a chef from Paris to London. He is also the author of several books including "Hors d'Oeurveres," "Grilling," and "Ultimate Bread."

Editorial reviews

De la escuela de cocina más famosa del mundo: 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 impresionantemente decorados. Más de 2.000 fotografías e ilustraciones. Abarca desde la cocina francesa clásica hasta tradiciones culinarias de Extremo Oriente y del resto del mundo.