02001nam a2200313Ia 4500 231402 231402 313663 OSt 20200402102251.0 140108 2009 sp a spa 9788480768528 EVLG spa rda ost TX714 .F373818 2009 Farrow, Johana 222289 Chef school. 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. rdacontent txt text rdamedia n unmediated rdacarrier nc volume 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! Cooking. 80417 Local Cookbooks Local 213151 lcc 6 0 0 lcc 0 0 mbl 12 12 20 2016-05-27 MS BOOKS, INC. 42.95 504920 0 TX714 .F373818 2009 50000003271987 2016-05-27 00:00:00 c. 1 6