Masas, Saladas y Dulces
| AUTHOR | Roux, Michel |
| PUBLISHER | Blume (09/01/2010) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
A mix of over 200 classic and contemporary recipes, this cookbook from three-star Michelin chef Michel Roux includes gorgeous color photographs that demonstrate step-by-step how to use 10 popular types of dough--including short crust, brioche, puff, croissant, and filo--to create dishes such as quiche Lorraine, classic pizza, apple tart, and pecan pie. Una mezcla de más de 200 recetas clásicas y contemporáneas, este libro de cocina del renombrado chef Michel Roux incluye maravillosas fotografías a todo color que demuestran paso a paso cómo usar 10 tipos de masa populares--incluyendo masa quebrada, brioche, hojaldre, croissant y filo--para crear platos como el quiche Lorraine, la pizza clásica, tartaleta de manzana y pastel de pacanas.
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Product Format
Product Details
ISBN-13:
9788484232971
ISBN-10:
8484232972
Binding:
Hardback or Cased Book (Sewn)
Content Language:
Spanish
Edition Number:
0002
More Product Details
Page Count:
304
Carton Quantity:
4
Product Dimensions:
6.60 x 1.20 x 8.50 inches
Weight:
2.05 pound(s)
Feature Codes:
Index,
Price on Product - Canadian,
Price on Product,
Table of Contents,
Glossary,
Illustrated
Country of Origin:
CN
Subject Information
BISAC Categories
Cooking | Courses & Dishes - General
Dewey Decimal:
641.865
Descriptions, Reviews, Etc.
publisher marketing
A mix of over 200 classic and contemporary recipes, this cookbook from three-star Michelin chef Michel Roux includes gorgeous color photographs that demonstrate step-by-step how to use 10 popular types of dough--including short crust, brioche, puff, croissant, and filo--to create dishes such as quiche Lorraine, classic pizza, apple tart, and pecan pie. Una mezcla de más de 200 recetas clásicas y contemporáneas, este libro de cocina del renombrado chef Michel Roux incluye maravillosas fotografías a todo color que demuestran paso a paso cómo usar 10 tipos de masa populares--incluyendo masa quebrada, brioche, hojaldre, croissant y filo--para crear platos como el quiche Lorraine, la pizza clásica, tartaleta de manzana y pastel de pacanas.
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Author:
Roux, Michel
Michel Roux, a three-star Michelin chef, has been identified as the "Godfather of the culinary revolution that has taken place in Britain over the past two decades." ("The Guardian"). Born in France to a family of cooks, Roux felt compelled to bring the culinary splendor of his home country to Britain. Together with his brother Albert, Michel Roux co-founded London's La Gavroche in 1967, the first restaurant in Britain to be awarded three Michelin stars, and The Waterside Inn in 1972, which boasts three stars and has been twice voted one of the world's 50 best restaurants. Nominated for a James Beard Foundation Award in 2004.
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