Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo [Spanish]

by Eric Treuille and Jeni Wright

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.

• Format: Paperback
• Language: Spanish
• ISBN: 8489396310
• ISBN13: 9788489396319
• Release Date: September 2002
• Publisher: Blume
• Length: 48 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.2" x 8.5" x 10.8"