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|a García Company, David
|e autor
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1 |
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|a Elaboraciones básicas para pastelería-repostería :
|b técnicas de elaboración y presentación /
|c David García Company, Victor J. Navarro Tomás.
|
| 250 |
|
|
|a Segunda edición
|
| 260 |
|
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|a Bogotá :
|b ECOE Ediciones,
|c 2016.
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| 300 |
|
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|a 212 páginas :
|b ilustraciones ;
|c 24 cm.
|
| 490 |
0 |
|
|a Colección general
|
| 504 |
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|a Incluye referencias bibliográficas y glosario
|
| 505 |
0 |
|
|a Procesos de aprovisionamiento interno de materias primas y de regeneración de productos pre elaborados y elaborados en pastelería -- Operaciones y técnicas básicas en pastelería-repostería -- Tipos de masas y elaboración de masas secas y hojaldradas -- Masas blandas y batidas o esponjadas -- Masas escaldadas y leudadas o fermentadas -- Elaboraciones semifrías -- Las cremas -- Baños, cubiertas y preparados a base de frutas -- Coberturas y chocolate -- Pastelería salada -- Conservación y regeneración de productos. Participación en la mejora de la calidad
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|a Navarro Tomás, Victor J.
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