Las técnicas del chef : equipo, ingredientes, terminología gastronómica
(Book)

Book Cover
Average Rating
Contributors
Cordon bleu (School : Paris, France)
Published
Barcelona : Blume, [2001].
ISBN
8489396809, 9788489396807
Status
Available from another library
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Copies

LocationCall NumberStatus
Cicero Public Library - StacksSPAN 641.5 COROn Shelf

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Subjects

LC Subjects
Cooking -- Equipment and supplies.
Cooking -- Handbooks, manuals, etc.
Food -- Handbooks, manuals, etc.
Handbooks and manuals.
Recipes.
Local Subjects
Spanish language materials.
Other Subjects
Alimentos -- Manuales.
Cocina -- Manuales.
Recetarios.

More Details

Published
Barcelona : Blume, [2001].
Format
Book
Physical Desc
256 pages : color illustrations ; 27 cm
Language
Spanish
ISBN
8489396809, 9788489396807

Notes

General Note
Includes index.

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Citations

APA Citation, 7th Edition (style guide)

(2001). Las técnicas del chef: equipo, ingredientes, terminología gastronómica (1. edición en española.). Blume.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

2001. Las Técnicas Del Chef: Equipo, Ingredientes, Terminología Gastronómica. Blume.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Las Técnicas Del Chef: Equipo, Ingredientes, Terminología Gastronómica Blume, 2001.

MLA Citation, 9th Edition (style guide)

Las Técnicas Del Chef: Equipo, Ingredientes, Terminología Gastronómica 1. edición en española., Blume, 2001.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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