Frutas y postres: Técnicas y recetas de la escuela de cocina más famosa del mundo

by Jeni Wright, Eric Treuille

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference. Con ilustraciones paso a paso, descubrirá recetas de los cocineros más prestigiosos, sus sugerencias, consejos, y sus trucos así cómo una extensa guía ilustrada de ingredientes. Esta serie se divide por los grupos de alimentos. Los siete títulos ofrecen una combinación exitosa de platos hermosamente decorados y sus técnicas para preparaciones culinarias, desde las más básicas hasta las recetas más complicados. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.

48 pages, Paperback

First published September 1, 2002

About the author

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There is more than one author in the GoodReads database with this name

Jeni Wright is a highly respected culinary expert and food writer. She specialises in Italian cuisine, but has had articles and books published covering a wide range of cooking subjects. She is a member of the Guild of Food Writers.