Fundamentos del arte culinario : recetas basicas
Presents 169 recipes for French dishes selected with the intention of being a representative sample of French recipes and culinary technique.
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| Format: | Book |
| Language: | English |
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Clifton Park, New York :
Delmar Cengage Learning ,
2011
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Table of Contents:
- 1. Sopas (Les potages)
- 2. Entradas frias (Les entrées, froid)
- 3. Entrées calientes (Les entrées, chaud)
- 4. Huevos (Les oeufs)
- 5. Aves de corral (Les vollailes)
- 6. Pescados y mariscos (Les poissons et coquillages)
- 7. Carne (Les viandes)
- 8. Menudos y piezas de caza (Les abats et les gibiers)
- 9. Posteleria (Patisserie)