000			02001nam a2200313Ia 4500
999			_c231402 _d231402
001			313663
003			OSt
005			20200402102251.0
008			140108 2009 sp a spa
020			_a9788480768528
040			_aEVLG _bspa _erda _cost
050	0	0	_aTX714 .F373818 2009
100	1		_aFarrow, Johana _9222289
240	1	0	_aChef school.
245	1	0	_aEscuela de chefs : _btécnicas paso a paso para la práctica culinaria / _cJoanna Farrow ; [traducción, Margarita Gutiérrez Manuel].
250			_aPrimera edición en lengua española.
260			_aBarcelona [Spain] : _bBlume, _c2009.
300			_a255 pages : _bcolor illustrations ; _c28 cm.
336			_2rdacontent _btxt _atext
337			_2rdamedia _bn _aunmediated
338			_2rdacarrier _bnc _avolume
500			_aIncludes index.
500			_aTranslation of: Chef school : step-by-step techniques for culinary expertise.
505	0		_aUtensilios -- Caldos y salsas -- Carnes y aves -- Pescado y marisco -- Verduras y frutas -- Huevos -- Pasta -- Pastas reposteras -- Pan -- Pasteles, pastas y postres.
520	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!
650		0	_aCooking. _980417 _2Local
650		0	_aCookbooks _2Local _9213151
942			_2lcc _c6