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Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo

Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo Cover

 

Synopses & Reviews

Publisher Comments:

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.
 
Con ilustraciones paso a paso, descubrirá recetas de los cocineros más prestigiosos, sus sugerencias, consejos, y sus trucos así cómo una extensa guía ilustrada de ingredientes. Esta serie se divide por los grupos de alimentos. Los siete títulos ofrecen una combinación exitosa de platos hermosamente decorados y sus técnicas para preparaciones culinarias, desde las más básicas hasta las recetas más complicados. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.

Synopsis:

De la escuela de cocina mas famosa del mundo: los secretos de numerosas tecnicas y preparaciones culinarias basicas, ilustradas paso a paso, completadas con sugerencias y consejos, recetas de los principales profesionales y platos impresionantemente decoradosExtensa guia ilustrada de ingredientes y tecnicas para pastas arroz y salsasTrucos de cocinero y consejos expertos para conseguir los mejores resultadosAsegura el exito con la cocina casera mas sencilla y con las recetas mas complicadas

Synopsis:

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

About the Author

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.

Product Details

ISBN:
9788489396319
Author:
Wright, Jeni
Author:
Treuille, Eric
Author:
Le Cordon Bleu
Author:
Bleu, Le Cordon
Publisher:
Blume
Subject:
General
Subject:
Culinary Arts & Techniques
Subject:
Cookery (rice)
Subject:
Cookery (pasta)
Subject:
Methods - General
Subject:
Specific Ingredients - Pasta
Edition Description:
Trade Paper
Series:
Le Cordon Bleu tecnicas culinarias series
Publication Date:
20020931
Binding:
TRADE PAPER
Language:
Spanish
Illustrations:
Y
Pages:
48
Dimensions:
11 x 8 x 0.2 in 0.51 lb

Related Subjects

Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo
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Product details 48 pages Blume - English 9788489396319 Reviews:
"Synopsis" by , De la escuela de cocina mas famosa del mundo: los secretos de numerosas tecnicas y preparaciones culinarias basicas, ilustradas paso a paso, completadas con sugerencias y consejos, recetas de los principales profesionales y platos impresionantemente decoradosExtensa guia ilustrada de ingredientes y tecnicas para pastas arroz y salsasTrucos de cocinero y consejos expertos para conseguir los mejores resultadosAsegura el exito con la cocina casera mas sencilla y con las recetas mas complicadas
"Synopsis" by , Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.
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