Inicio / Libros / Vista Individual
Informacion del Libro
| Imagen | Codigo Signatura | Titulo | Autor(es) | Ubicacion | Editorial | Año | Estado | Obs. | Fecha de Creacion |
|---|---|---|---|---|---|---|---|---|---|
|
642.5 F84c | The chefs compendium of professional recipies | Fuller, Jhon; Renold, Edward | Londres | Bookprint | 1966 | Antiguo | Ejemplar en idioma inglés - Recetario | 2024-12-16 12:00:00 |
| Imagen | Titulo | |
|---|---|---|
|
|
The chefs compendium of professional recipies | CODIGO SIGNATURA: 642.5 F84c|
AUTOR(ES): Fuller, Jhon; Renold, Edward EDITORIAL: Bookprint UBICACION: Londres AÑO: 1966 |
||
Datos Caracteristicos del Libro
| ISBN | Contenido | Notas | Paginas | Descriptores | Colecciones |
|---|---|---|---|---|---|
| 0 | Culinary basic, stocks, and sauces: Mise en place-Fonds de cuisine-Basic Flavourings.Stocks-Essences-Glazes-Jus-Thickening and binding agents-Touz.Sauces-Veloutés-Brown sauces-Secondary or non-Derivative white sauces-(From béchabel and velouté)-English style white sauce derivatives-Hollandaise sauce and derivatives-Warm and composed butters-Unclassifies English sauces. Duxelle-Salpicons / Lander preparations / Recipe book / Recipes - Soups / Recipes - Eggs - Pastas / Recipes - Fish / Recipes - Meat - Poultry and game / Recipes - Vegetables / Recipes - Pastry and Sweets / Recipes - Savouries and supplementary breakfast dishes / Glosary / Index | 1 Ejemplar | 340 p. | Compendio culinario / Cocina - Técnicas - Consejos / Repostería - Postres / Recetas |
| CONTENIDO | ||
|---|---|---|
| Culinary basic, stocks, and sauces: Mise en place-Fonds de cuisine-Basic Flavourings.Stocks-Essences-Glazes-Jus-Thickening and binding agents-Touz.Sauces-Veloutés-Brown sauces-Secondary or non-Derivative white sauces-(From béchabel and velouté)-English style white sauce derivatives-Hollandaise sauce and derivatives-Warm and composed butters-Unclassifies English sauces. Duxelle-Salpicons / Lander preparations / Recipe book / Recipes - Soups / Recipes - Eggs - Pastas / Recipes - Fish / Recipes - Meat - Poultry and game / Recipes - Vegetables / Recipes - Pastry and Sweets / Recipes - Savouries and supplementary breakfast dishes / Glosary / Index | ||
| DESCRIPTORES | ||
| Compendio culinario / Cocina - Técnicas - Consejos / Repostería - Postres / Recetas | ||
| PAGINAS | ||
| 340 p. | ||
| NOTAS | ||
| 1 Ejemplar | ||
| COLECCIONES | ||