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    Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias (Hardback)(Spanish) By (author) Jeni Wright, By (author) Eric Treuille

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    DescriptionFrom 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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  • Full bibliographic data for Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias

    Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias
    Authors and contributors
    By (author) Jeni Wright, By (author) Eric Treuille
    Physical properties
    Format: Hardback
    Number of pages: 351
    Width: 229 mm
    Height: 279 mm
    Thickness: 36 mm
    Weight: 1,610 g
    ISBN 13: 9788498011104
    ISBN 10: 8498011108

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC geographical qualifier V2: 1DDF
    DC21: 641.5944
    DC22: 641.5944
    BIC subject category V2: WB, WBA
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN
    B&T General Subject: 105
    LC subject heading: ,
    BISAC V2.8: CKB034000, CKB037000, CKB042000
    UDC: 641.5
    Clasificación de agapea: 215
    LC classification: TX719 .W7518 2011
    New edition
    Imprint name
    Publication date
    01 September 2006
    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."
    Review text
    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.