Pastry Kitchen Practical Guide
Monday, January 31, 2011
Antenne Vhf Voorversterker
I return to the section of the blog books, fill shelves, to write about one of those books that distill wisdom from the first sheet. Already showing in the prefaces, which we have a book with great depth. This book have nurtured the formation of many professional chefs and will continue building up for years. Which many of them duel with the most demanding guests. But also for the teaching vocation of their authors, the book has a capacity for teaching teach art and strangers and testing of cooking and baking.
This book becomes a cornerstone in any shelf culinary use. For among its leaves are the classic recipes that sustain so many recipes that fill the shelves but contribute little or nothing to casseroles.
The book is divided into two general blocks, pastry and cuisine. Which are subdivided the first, pastry, bakery, confectionery , and the second block, funds and sauces, tapas pinchosy crunchy appetizers and salads, soups cream soup and stews, pasta and rice , eggs, fish and seafood , meats, vegetables .
The authors of this book are Victor R. Luis Garcia and the lock, two culinary professionals and training of high school students in hospitality and tourism in Madrid and Parador. The book is edited by Norma-Capitel ISBN-10: 84-8451-023-9.
The price do not remember it for several years Quelo own, but according to web pages shown through Mr. Google's price is 33 €. Also in Google books is the chance to see a handful of leaves book
With the recommendation of this book escaping, fleeing to the custom of recipes on my part. I end with a sentence taken from the prologue.
No artists or innovation without learning. Wikio
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