Guia completa de las tecnicas culinarias postres

Guia completa de las tecnicas culinarias postres

Book - 2000 | Spanish
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Baker & Taylor
A world-renowned cooking school presents more than 150 illustrated recipes--ranging from the straightforward to the complex--for cakes, pastries, pies, icings, biscuits, mousses, cookies, ice cream, and other delectable desserts for every occasion.

Independent Publishing Group
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.

& Taylor

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.

Publisher: Barcelona : Blume, 2000
ISBN: 9788489396456
Branch Call Number: 641.86 D857c 2000 Espanol
Characteristics: 224 p. : col. ill. ; 29 cm


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