Escuela de cocina / Cooking School : Utensilios, tecnicas, recetas y preparaciones de base, ilustradas a paso a paso / Utensils, Techniques, Recipes, Preparations, Illustrated Step by Step (8480169133)

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Un libro pensado para los que empiezan y también para aquellos que desean alcanzar la perfección en los fogones. Gracias al asesoramiento y a la experiencia de Piero Rainone, chef y profesor de alta cocina, neófitos y expertos, noveles y avezados... todos aprenderán algo en esta ESCUELA DE COCINA: trucos, técnicas y nuevas ideas aparecen en esta sabrosa obra.

ESCUELA DE COCINA está organizada en 7 grandes apartados:
1) Masas, pasta y preparaciones de base.
2) Salsas, caldos, condimentos y conservas.
3) Carnes blancas, rojas y de caza.
4) Pescados, moluscos y crustáceos.
5) Verduras, hortalizas y legumbres.
6) Frutas cítricas, exóticas y de temporada.
7) Dulces, cremas y decoraciones.

Cada uno de estos apartados se complementa con útiles indicaciones sobre los utensilios indispensables y con una selección de recetas fáciles para elaborar apetitosos platos.

Product details

• Format Paperback | 511 pages
• Dimensions 196.85 x 241.3 x 31.75mm | 1,469.64g
• Publication date 05 Oct 2010
• Publisher Grupo Anaya Comercial
• Imprint Larousse Editorial
• Publication City/Country Spain
• Language Spanish
• Edition New edition
• Edition Statement Translation
• ISBN10 8480169133
• ISBN13 9788480169134
• Bestsellers rank 3,782,443

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