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Le Cordon Bleu guia completa de las tecnicas culinarias (Spanish) Hardcover – Sep 1 2006

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CDN$ 43.95
CDN$ 41.50 CDN$ 117.02 First Novel Award - 6 Canadian Novels Make the Shortlist

Product Details

  • Hardcover: 351 pages
  • Publisher: Blume (Sept. 1 2006)
  • Language: Spanish
  • ISBN-10: 8498011108
  • ISBN-13: 978-8498011104
  • Product Dimensions: 28.1 x 2.8 x 22.1 cm
  • Shipping Weight: 1.6 Kg
  • Amazon Bestsellers Rank: #2,419,362 in Books (See Top 100 in Books)

Product Description

About the Author

Jeni Wright is a culinary expert and food writer whose specialty is Italian food. She has also penned dozens of articles on a wide range of cooking subjects for various food and drink magazines and is a member of the Guild of Food Writers. Eric Treuille is a chef who completed his culinary studies in Paris and has worked as a chef from Paris to London. He is also the author of several books including Hors d'Oeurveres, Grilling, and Ultimate Bread.

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Most Helpful Customer Reviews on (beta) 12 reviews
4 of 4 people found the following review helpful
basic cooking techniques Nov. 14 2009
By Paula de la Cruz - Published on
Format: Hardcover Verified Purchase
After reading Julia Child's "My Life in France" and using "Mastering the Art of French Cooking" a few times, I needed to hone basic cooking techniques. This book offers them in detail, with great photos that make everything easy to understand. I bought the Spanish edition at a fraction of the price of that in English.
3 of 3 people found the following review helpful
Bueno por las tecnicas Sept. 29 2011
By Yul - Published on
Format: Hardcover Verified Purchase
Bueno para alguien que desea perfeccionarse en la cocina, no es un recetario... Incluye recetas pero principalmente tecnicas de coccion, corte de carnes, tiempos de horneados etc.
A mi me gusto como fuente de inspiracion...
2 of 3 people found the following review helpful
tecnicas culinarias del cordin blue francia. May 14 2011
By gaston philippens - Published on
Format: Hardcover Verified Purchase
este es el libro madre de toda cocina con base francesa. muy amplio desde carnes hasta pezcados, pasando por vegetales, quesos, huevos. contiene informacion extra sobre platos o productos detallados. si sos cocinero o estas empezando o simplemente te gusta la buena cocina, compra este libro.
El mejor libro gastronomico Nov. 29 2010
By ecartin - Published on
Format: Hardcover Verified Purchase
Excelente, muy completo, se los recomiendo a todos los que estan estudiando alguna carrera gastronomica, mas no a alguien que desea hacer recetas, pues son muy escuetas y basicas.
Great Jan. 31 2013
By Onnis - Published on
Format: Hardcover Verified Purchase
Excellent service, timing and communication. The price was fare and the book arrived on time. Excellent and very covenient . you can trust them