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Le Cordon Bleu guía completa de las técnicas culinarias (Hardcover)
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From the most famous cooking school in the world, here is a winning combination of secrets, techniques, and basic food preparation with step-by-step illustrations, advice, recommendations, recipes from the professionals, and beautifully decorated dishes.
La escuela de cocina mas famosa del mundo muestra los secretos de mas de 800 tecnicas culinarias ilustradas paso a paso. Secretos y consejos de los pricncipales profesionales.
About the Author
Jeni Wright is a culinary expert and food writer whose specialty is Italian food. She has also penned dozens of articles on a wide range of cooking subjects for various food and drink magazines and is a member of the Guild of Food Writers. Eric Treuille is a chef who completed his culinary studies in Paris and has worked as a chef from Paris to London. He is also the author of several books including Hors d'Oeurveres, Grilling, and Ultimate Bread.