by Le Cordon Bleu International BV · Editorial Everest · tapa blanda · ISBN 9788424188122
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This book is an indispensable reference work for all lovers of cooking, from enthusiastic beginners to the most qualified professionals. It contains more than 500 of the best recipes from the prestigious Le Cordon Bleu cooking school, founded in Paris in 1895. The great Chefs of Le Cordon Bleu have extensive experience, have worked in renowned hotels and restaurants, travel constantly, give demonstrations and participate in courses to stay at the forefront and promote new trends in French and international cuisine. This work not only includes clear and precise instructions for successfully carrying out more than 500 recipes; It also contains detailed and abundant information on the most special techniques of the chefs, as well as menu planning, useful equipment, and a complete glossary of ingredients and culinary terms.
