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Fundamentos del arte culinario: Recetas clasicas
Tác giả: The Chefs of Le Cordon Bleu
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Về tác giả — The Chefs of Le Cordon Bleu
Follow authors to get new release updates, plus improved recommendations. Le Cordon Bleu aims to provide all technical and university training related to the culinary arts, catering, restaurant, hotel and tourism professions, from initiation to Master Degrees. Le Cordon Bleu network collaborates with industry and university partners to ensure rigour, relevance and leadership in its programmes and educational environment. As such, Le Cordon Bleu provides an international passport for a successful career, and the success of our alumni is proof of that. Created in 1895 in Paris, Le Cordon Bleu is soon to be 130 years of celebrating gastronomy, culinary techniques and knowledge as well as food innovation around the world. Le Cordon Bleu is well-known as an Ambassador of culinary know-how worldwide. To inspire gastronomy enthusiasts and satisfy their interest in the Culinary Arts, Le Cordon Bleu regularly publishes books, many of which have been greeted with global success, some becoming references in the field of culinary training. Read more about this author Read less about this author Read more about this author Read less about this author
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About the AuthorFounded in Paris in 1895, Le Cordon Bleu has trained generations of the world's best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.
Mô tả nội dung sách Fundamentos del arte culinario: Recetas clasicas - The Chefs of Le Cordon Bleu
Thông tin sách: Fundamentos del arte culinario: Recetas clasicas (Paperback, 400 trang) – Delmar Cengage Learning, 2011. Ngôn ngữ: Tiếng Anh.
FUNDAMENTOS DEL ARTE CULINARIO, RECETAS CLÁSICAS es una coleccion de 169 recetas que entre todas forman el compendio de mayor autoridad de la tecnica culinaria francesa tal como ha sido practicada en los ultimos 300 anos. Las recetas han sido cuidadosamente seleccionadas por Le Cordon Bleu para que a traves de ellas se pueda apreciar la historia y evolucion de la tecnica culinaria francesa y la fuerte influencia que ejerce sobre los chefs de nuestros dias. Las recetas revelan lo que ha tenido influencia en la gastronomia francesa y como las tecnicas tradicionales han acogido los nuevos ingredientes y sabores, algo que se puede apreciar en recetas como Champignons a la Turque y Oeufs a la Mexicaine. La coleccion de Recetas clásicas va más allá de las recetas propiamente dichas y rinde homenaje a las tecnicas demostradas y al valor de sus ingredientes. Aquellos que practiquen y lleguen a dominar esas tecnicas no solo serán mejores cocineros, sino que tambien fortalecerán su confianGiá bán
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