Escuela de chefs

Escuela de chefs

técnicas paso a paso para la práctica culinaria

Book - 2009 | Spanish
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Covering more than 250 culinary skills and techniques, this accessible guide discusses all of the cooking processes needed to be a great chef. From filleting a fish to making the perfect p#65533;t#65533;, clear instructions and step-by-step photography ensure that skills from the fundamental to the flamboyant are within the reach of even the most novice cooks. Advice on how to plate and garnish food is also provided to create an unparalleled dining experience.

Discutiendo m#65533;s de 250 t#65533;cnicas y trucos culinarios, esta gu#65533;a accesible aborda todos los procesos de cocina necesarios para ser un verdadero chef. Desde filetear un pescado hasta elaborar el pat#65533; perfecto, instrucciones claras y fotograf#65533;as paso a paso aseguran que destrezas desde las m#65533;s fundamentales hasta las extravagantes est#65533;n al alcance de hasta los cocineros m#65533;s novatos. Sugerencias de c#65533;mo servir y presentar la comida tambi#65533;n son prove#65533;das para crear una experiencia culinaria inigualada.
Publisher: Barcelona [Spain] : Blume, 2009
Edition: 1a ed. en lengua española
ISBN: 9788480768528
8480768525
Branch Call Number: SPA 641.5 FARROW
Characteristics: 255 p. : col. ill. ; 28 cm
Additional Contributors: Gutiérrez Manuel, Margarita

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