Panadería y repostería para profesionales /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: |
Spanish English |
| Published: |
México :
Editorial Limusa,
2012.
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| Subjects: | |
| Notas Contenido: |
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MARC
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| 003 | CO-BoSNA | ||
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| 020 | |a 9789681845490 | ||
| 020 | |a 9681845498 | ||
| 040 | |a CO-BoSNA |b spa | ||
| 041 | 1 | |a spa |h eng | |
| 082 | 0 | 4 | |a 641.815 |b G535p |2 23 |
| 100 | 1 | |a Gisslen, Wayne | |
| 245 | 1 | 0 | |a Panadería y repostería para profesionales / |c Wayne Gisslen ; traducción Herenia Antillón Almazán. |
| 260 | |a México : |b Editorial Limusa, |c 2012. | ||
| 300 | |a xix, 378 páginas : |b ilustraciones ; |c 28 cm. | ||
| 500 | |a Incluye índice | ||
| 505 | 0 | |a Principios básicos -- Ingredientes -- Preparación y manejo de las masas de levadura -- Fórmulas y técnicas para elaboración de masas de levadura -- Panes rápidos -- Donas, frituras, hot cakes, waffles y crepas -- Jarabes, cremas, coberturas y salsas básicos -- Pastas -- Pays -- Mezcla y horneado de pasteles -- Cómo armar y decorar pasteles -- Galletas -- Postres diversos -- Postres de frutas y presentación de postres -- Trabajos decorativos y piezas de exhibición -- Apendices: Tablas de conversión al sistema métrico -- Equivalentes decimales de fracciones comunes -- Cálculo de temperatura para masas de levadura -- Lista de verificación del equipo | |
| 534 | |p Titulo original: |t Professional baking | ||
| 650 | 1 | 7 | |a Pan |2 Armarc |
| 650 | 2 | 7 | |a Pastelería |2 Armarc |
| 650 | 2 | 7 | |a Confitería |2 Armarc |
| 650 | 2 | 7 | |a Tablas de conversión |2 Armarc |
| 650 | 2 | 7 | |a Postres |2 Armarc |
| 700 | 1 | |a Antillón Almazán, Herenia |e traductor | |
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