01930nam a2200289Ia 4500001000700000003000400007005001700011008004100028020001800069040002400087050002400111100001900135240001700154245014100171250004400312260003900356300004700395336002600442337002800468338002700496500002000523500008200543505017100625520080300796650002001599650002101619313663OSt20200402102251.0140108 2009    sp a                spa    a9788480768528  aEVLGbspaerdacost00aTX714 .F373818 20091 aFarrow, Johana10aChef school.10aEscuela de chefs :btécnicas paso a paso para la práctica culinaria /cJoanna Farrow ; [traducción, Margarita Gutiérrez Manuel].  aPrimera edición en lengua española.  aBarcelona [Spain] :bBlume,c2009.  a255 pages :bcolor illustrations ;c28 cm.  2rdacontentbtxtatext  2rdamediabnaunmediated  2rdacarrierbncavolume  aIncludes index.  aTranslation of: Chef school : step-by-step techniques for culinary expertise.0 aUtensilios -- Caldos y salsas -- Carnes y aves -- Pescado y marisco -- Verduras y frutas -- Huevos -- Pasta -- Pastas reposteras -- Pan -- Pasteles, pastas y postres.0 aPresents 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! 0aCooking.2Local 0aCookbooks2Local