Escuela de chefs : técnicas paso a paso para la práctica culinaria /
Joanna Farrow ; [traducción, Margarita Gutiérrez Manuel].
- Primera edición en lengua española.
- Barcelona [Spain] : Blume, 2009.
- 255 pages : color illustrations ; 28 cm.
Includes index. Translation of: Chef school : step-by-step techniques for culinary expertise.
Utensilios -- Caldos y salsas -- Carnes y aves -- Pescado y marisco -- Verduras y frutas -- Huevos -- Pasta -- Pastas reposteras -- Pan -- Pasteles, pastas y postres.
Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts. Learn the culinary techniques taught to professionals with this comprehensive guide to cooking. Chef School takes you through all the culinary processes you need to be a great cook, teaching you everything from the fundamental to the flamboyant. Whether you want to brush up on your existing skills or learn entirely new techniques, the clear instructions and step-by-step photography ensure that you'll soon find preparing lobster as easy as skinning a tomato. With over 250 skills and techniques covered, you'll be able to transform your food from ordinary to restaurant-quality and become a masterchef!