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Escuela de chefs : técnicas paso a paso para la práctica culinaria

Author: Joanna Farrow; Margarita Gutiérrez Manuel
Publisher: Barcelona [Spain] : Blume, 2009.
Edition/Format:   Print book : Spanish : 1a ed. en lengua española
Database:WorldCat
Summary:
Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Joanna Farrow; Margarita Gutiérrez Manuel
ISBN: 9788480768528 8480768525
OCLC Number: 617445769
Language Note: Text in Spanish.
Notes: Translation of: Chef school.
Includes index.
Description: 255 p. : col. ill. ; 28 cm.
Contents: Utensilios --
Caldos y salsas --
Carnes y aves --
Pescado y marisco --
Verduras y frutas --
Huevos --
Pasta --
Pastas reposteras --
Pan --
Pasteles, pastas y postres.
Other Titles: Chef school.
Responsibility: Joanna Farrow ; [traducción, Margarita Gutiérrez Manuel].

Abstract:

Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts.

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