La technique
the fundamental techniques of cooking : an illustrated guide
Edición de la obra La technique
| Autor | Jacques Pépin |
|---|---|
| Editorial | Quadrangle/New York Times Book Co. |
| Fecha de publicación | 1976 |
| Lugar | New York |
| Idioma | inglés, francés |
| Páginas | 470 |
| ISBN-10 | 0812906101 |
| OCLC | 2423333 |
| LCCN | 76009733 |
| Número de Cutter | P422t |
"A practical guide to the fundamental techniques of cooking, a master chef's compendium of the basic culinary skills that allow any cook to execute any recipe, time and again"--dust jacket.