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Guia completa de las tecnicas culinarias: Postres: Con mas de 150 deliciosas recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu series) [Hardcover]

Our Price $ 29.71  
Retail Value $ 34.95  
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Item Number 204294  
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Item Specifications...

Pages   224
Est. Packaging Dimensions:   Length: 0.75" Width: 9" Height: 11.25"
Weight:   2.65 lbs.
Binding  Hardcover
Release Date   Sep 1, 2002
Publisher   Blume
ISBN  8489396450  
EAN  9788489396456  


Availability  0 units.


Item Description...
Overview
The world-renowned cooking school presents over one hundred fifty illustrated recipes for cakes, pastries, pies, icings, biscuits, mousses, cookies, ice creams, and other sweet treats.

Publishers Description
From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Inside are ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu. Illustrated with step-by-step sequences, it shows how to master every technique from the basic to the most advanced.
Desde helados hasta pasteles, pasando por frutas y decoraciones, este libro con más de 150 recetas de buen gusto, que caracterizan a Le Cordon Bleu, le guiará en la creación de postres deliciosos para cualquier ocasión. Proporciona ideas para guarniciones imaginativas y presentaciones sorprendentes. Es ilustrado con secuencias paso a paso que le enseñarán a dominar cualquier técnica y receta desde las básicas hasta las más avanzadas.


Buy Guia completa de las tecnicas culinarias: Postres: Con mas de 150 deliciosas recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu series) by Le Cordon Bleu from our Christian Books store - isbn: 9788489396456 & 8489396450

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More About Le Cordon Bleu

Register your artisan biography and upload your photo! Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.


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Product Categories
1Books > Subjects > Cooking, Food & Wine > Baking > Desserts   [404  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
3Books > Subjects > Cooking, Food & Wine > Meals > Sweets   [0  similar products]



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Reviews - What do our customers think?
Revision personal, y espontanea  Jul 21, 2004
Hace mas de 30 a?os que cocino, desde hace 18 a?os he trabajado profesionalmente, encuentro que las tecnicas descritas en los libros del Cordon Bleu, en su mayoria, las puede aplicar todo el mundo,La Explicacion "Paso a Paso" la puede entender hasta una persona que no tenga mucha experiencia culinaria.
 

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