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|a POZUELO TALAVERA, Juan
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|a Técnicas culinarias /
|c Juan Pozuelo Talavera, Miguel Angel Pérez Pérez.
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|a Madrid :
|b Thomson,
|c 2004.
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| 300 |
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|a 201 páginas :
|b ilustraciones ;
|c 30 cm.
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|a incluye bibliografía
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|a Métodos de cocción. -- Procesos deconservación de los alimentos. -- Fondos, ligazones y mantequillas compuestas. -- Confección de salsas ligadas y emulsionadas. -- Condimentos. -- Cremas, potajes y sopas... [et. al]
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|a COCINA
|v FORMULAS Y RECETAS
|2 LEMB
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| 650 |
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7 |
|a GASTRONOMIA
|2 LEMB
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| 700 |
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|a PEREZ PEREZ, Miguel Angel
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