Le Cordon Bleu
Autor de Guía completa de las técnicas culinarias
Sobre El Autor
Nota de desambiguación:
(nor) Le Cordon Bleus skoler - Paris, London, Mexico, Ottawa, New York, Peru, Korea, Japan. Skolen ble grunnlagt 1895.
Créditos de la imagen: By Source, Fair use, https://en.wikipedia.org/w/index.php?curid=38579196
Series
Obras de Le Cordon Bleu
Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le… (2000) 46 copias
Le Cordon Bleu Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine (2001) 35 copias
Guia completa de las tecnicas culinarias: Postres: Con mas de 150 deliciosas recetas de la escuela de cocina mas famosa… (2002) 7 copias
Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series) (Spanish Edition) (2002) 4 copias
Le Cordon Bleu techniques with Kenwood: 30 original recipes to prepare using the multipro food processor (2000) 2 copias
Cookery Course 1 copia
La Cuisinière 1 copia
Cordon Bleu: Cooking with Eggs 1 copia
Cordon Bleu: Fish 1. 1 copia
Party Cooking - Cordon Bleu 1 copia
PROFESSIONAL COOKING 1 copia
Gourmetskolen: Desserter 1 copia
CULINÁRIA CLÁSSICA 1 copia
Gourmetskolen -sjømat 1 copia
Le Cordon Blue At Home 1 copia
A cukrászat magasiskolája 1 copia
מרקים : מתכונים לאניני טעם 1 copia
Etiquetado
Conocimiento común
Miembros
Reseñas
Chocolate (Le Cordon Bleu Home Collection) por Le Cordon Bleu Chefs
(M)
The book title states 101 STEP-BY-STEP RECIPES, yet the book itself says 100 STEP-BY-STEP RECIPES.
Everything is the same: page number, publisher, reprint date, etc. Regardless, this is a super step-by-step baking book. The visual element adds a lot as does the Glossary, Index of Recipes in alphabetical order, and Index of Recipes by ingredient. A grand manual for the serious, or aspiring baker.
Everything is the same: page number, publisher, reprint date, etc. Regardless, this is a super step-by-step baking book. The visual element adds a lot as does the Glossary, Index of Recipes in alphabetical order, and Index of Recipes by ingredient. A grand manual for the serious, or aspiring baker.
CONTENTS:
INTRODUCTION 7
A NOTE ON QUANTITIES 10
I. THE FIRST COURsE 11
2. SOUPS 33
3. EGGS AND CHEESE 59
4. PASTAS AND RICE 102
5. FISH 114
6. MEAT 191
7. POULTRY AND GAME 260
8. THE COLD TABLE 305
9. VEGETABLES AND SALADS 327
ıo. SAUCES, SAVOURY AND SWEET 367
11. PASTRIES AND PUDDINGS 383
12. BREADS, CAKES, AND PATISSERIE 437
13. MENUS FOR ALL OCCASIONS 46
APPENDIXES
A. Kitchen Equipment 469
B. Cooking Terms Explaíned 477
C. Equivalent Measures, English and Amerícan, Metric 483
D. Oven Temperatures 485
INDEX 487… (más)
INTRODUCTION 7
A NOTE ON QUANTITIES 10
I. THE FIRST COURsE 11
2. SOUPS 33
3. EGGS AND CHEESE 59
4. PASTAS AND RICE 102
5. FISH 114
6. MEAT 191
7. POULTRY AND GAME 260
8. THE COLD TABLE 305
9. VEGETABLES AND SALADS 327
ıo. SAUCES, SAVOURY AND SWEET 367
11. PASTRIES AND PUDDINGS 383
12. BREADS, CAKES, AND PATISSERIE 437
13. MENUS FOR ALL OCCASIONS 46
APPENDIXES
A. Kitchen Equipment 469
B. Cooking Terms Explaíned 477
C. Equivalent Measures, English and Amerícan, Metric 483
D. Oven Temperatures 485
INDEX 487… (más)
1st ed. Lovely illust. I had dinner with the Mss. Hume and Downes in Toronto.
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Estadísticas
- Obras
- 126
- Miembros
- 2,139
- Popularidad
- #12,033
- Valoración
- 3.2
- Reseñas
- 9
- ISBNs
- 307
- Idiomas
- 15