Overview

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference. Con ilustraciones paso a paso, descubrira recetas de los cocineros mas prestigiosos, sus sugerencias, consejos, y sus trucos asi como una extensa guia ilustrada de ingredientes. Esta serie se divide por los grupos de alimentos. Los siete titulos ofrecen una combinacion exitosa de platos hermosamente decorados y sus tecnicas para preparaciones culinarias, desde las mas basicas hasta las recetas mas complicados. Cada titulo sirve individualmente o toda la coleccion resulta una inestimable obra de referencia.

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Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.<br>

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