Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias by Eric Treuille and Jeni Wright

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    • Ingredients: chicken carcass; onions; celery; carrots; bouquet garni; whole cloves; black peppercorns
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    • Ingredients: mixed fish fillets; oysters with shells; onions; celery; red peppers; green peppers; dried chilli flakes; garlic; saffron; parsley; thyme; bay leaves; tomatoes; fish stock; king prawns; dark rum
    • Accompaniments: Rouille; Croutons and croutes
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    • Ingredients: red peppers; baked potatoes; tomato purée; egg yolks; ground cayenne pepper; olive oil
    • Accompaniments: Creole bouillabaisse
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    • Ingredients: carrots; onions; potatoes; celery; baby crabs; fish stock; brandy; dry white wine; tomato purée; bouquet garni; cream
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    • Ingredients: chicken stock; onions; celery; canned chopped tomatoes; dried thyme; ground cayenne pepper; okra; filé powder
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  • ISBN 10 8498011108
  • ISBN 13 9788498011104
  • Published Sep 01 2006
  • Format Hardcover
  • Page Count 351
  • Language Spanish
  • Countries United States
  • Publisher Blume
  • Imprint Blume


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