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|a Las técnicas del chef :
|b equipo, ingredientes, terminología gastronómica /
|c Le Cordon Bleu ; traducción Ana María Pérez Martínez.
|
| 260 |
|
|
|a Barcelona :
|b Blume,
|c ©2001.
|c 2010.
|
| 300 |
|
|
|a 256 páginas :
|b ilustraciones, fotografías ;
|c 26 cm.
|
| 500 |
|
|
|a Incluye índice analítico
|
| 505 |
2 |
|
|a Conocimientos básicos: utensilios de cocina -- Técnicas y términos culinarios -- Ingredientes: Pescados y mariscos -- Carne -- Aves y caza -- Productos lácteos y huevos -- Legumbres y cereales -- Hortalizas -- Frutas y frutos secos -- Aromatizantes
|
| 534 |
|
|
|p Títuilo original:
|t Le cordon bleu Kitchen essentials
|
| 650 |
1 |
7 |
|a Cocina
|2 Armarc
|
| 650 |
2 |
7 |
|a Carne (Cocina)
|2 Armarc
|
| 650 |
2 |
7 |
|a Legumbres (Cocina)
|2 Armarc
|
| 650 |
2 |
7 |
|a Hortalizas (Cocina)
|2 Armarc
|
| 650 |
2 |
7 |
|a Utensilios de cocina
|2 Armarc
|
| 700 |
1 |
|
|a Pérez Martínez, Ana María
|e traductor
|
| 710 |
2 |
|
|a Le Cordon Bleu
|b Academie D'Art Culinaire de Paris
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