La cocina paso a paso

La cocina paso a paso

más de 650 técnicas y 400 recetas

Book - 2008 | Spanish
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Baker & Taylor
A collection of recipes covers appetizers, soups, eggs and cheese, seafood, poultry, meats, vegetables, breads, and desserts.

Independent Publishing Group

Useful for either beginning or experienced cooks, this 22-chapter culinary guide devotes each section to a particular type of food, providing advice, tricks and instructions concerning essential techniques for how to prepare soups, sauces, meats, fish, vegetables, cakes, puddings, and breads. This book also serves as a valuable source of information about culinary equipment and utensils, recommended refrigeration times, nutritional references, and health and hygiene.

 

Útil tanto para cocineros noveles como experimentados, este guía culinario de 22 capitulos dedica cada sección a un tipo de comida, proveyendo consejos, trucos e instrucciones para preparar caldos, salsas, carnes, pescados, hortalizas, pasteles, budines, y panes. Este libro también sirve como una valiosa fuente de información sobre el equipo y utensilios culinarios, los tiempos de refrigeración recomendados, las referencias nutricionales, y la salud e higiene.


Useful for either beginning or experienced cooks, this 22-chapter culinary guide devotes each section to a particular type of food, providing advice, tricks and instructions concerning essential techniques for how to prepare soups, sauces, meats, fish, vegetables, cakes, puddings, and breads. This book also serves as a valuable source of information about culinary equipment and utensils, recommended refrigeration times, nutritional references, and health and hygiene.

Útil tanto para cocineros noveles como experimentados, este guía culinario de 22 capitulos dedica cada sección a un tipo de comida, proveyendo consejos, trucos e instrucciones para preparar caldos, salsas, carnes, pescados, hortalizas, pasteles, budines, y panes. Este libro también sirve como una valiosa fuente de información sobre el equipo y utensilios culinarios, los tiempos de refrigeración recomendados, las referencias nutricionales, y la salud e higiene.



Baker
& Taylor

Useful for either beginning or experienced cooks, each section in a comprehensive culinary guide is devoted to a particular type of food, providing advice, tricks, and instructions concerning essential techniques for how to prepare soups, sauces, meats, fish, vegetables, cakes, puddings, and breads.

Publisher: Barcelona : Blume, 2008
ISBN: 9788480767439
848076743X
Branch Call Number: SPANISH 641.5 C643
Characteristics: 464 p. : col. ill. ; cm

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