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ServSafe Essentials in Spanish w/Scantron Certification Exam (ServSafe)
Por Nra Educational Foundation
Paginas: 304
Editorial: Wiley; 3 edition
From the time food enters a kitchen to the time it is served to a customer, a restaurant or foodservice operation is responsible for purchasing, receiving, storing, preparing, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.
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Le Cordon Bleu
Por Jeni Wright, Eric Treuille, Le Cordon Bleu
Paginas:
Editorial: Art Blume S.L.
From the most famous cooking school in the world, here is a winning combination of secrets, techniques, and basic food preparation with step-by-step illustrations, advice, recommendations, recipes from the professionals, and beautifully decorated dishes. De la escuela de cocina más famosa del mundo, incluye los secretos de más de 800 técnicas y preparaciones culinarias básicas, ilustradas paso a paso, completadas con sugerencias y consejos, recetas de los principales profesionales y platos bellamente decorados.
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Sopas (Coleccion Williams-Sonoma)
Por Diane Rossen Worthington, Chuck Williams, Noel Barnhurst
Paginas:
Editorial: Degustis
More than 40 soup recipes, from favorite classics to new ideas, are included and colorfully photographed in this cookbook. Inspiring first-course soups, main-meal quick and simple soups, and seasonal summer and winter soups will please the palate and satisfy a hearty appetite.
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