by Mary Berry · Libros Blume · tapa dura · ISBN 9788480762786
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«Guía básica de las técnicas culinarias» is Mary Berry's cookery guide, published by Libros Blume in hardback (168 pages, in Spanish).
Explains the fundamentals of cooking: selecting and preparing ingredients, handling basic equipment, performing essential techniques, and recipes to apply them. The approach is didactic, designed for the reader to gain fluency and precision in culinary processes.
Published in 1998, it is the Spanish edition of The New Cook, translated by Ana María Pérez Martínez.
For those new to cooking and for enthusiasts who want to review and consolidate basic techniques.
Mary Berry was an English non-fiction writer born in Kirkbridge, North Yorkshire. She is best known for her letters and journals, namely Social Life in England and France from the French Revolution, published in 1831, and Journals and Correspondence, published after her death in 1865. Berry became notable through her association with close friend Horace Walpole, whose literary collection she, along with her sister and father, inherited.
