Please use this identifier to cite or link to this item: https://hdl.handle.net/11404/4773
Title: Seminario de cocina
Authors: Lathion, G.
Issue Date: 1982
Publisher: École hôtelière de Lausanne
Keywords : Cocina -- Enseñanza
Preparación de alimentos
Alimentos
Gastronomía
Abstract: The document contains the description, ingredients and the appropriate form of preparation of different dishes grouped according to the type of food and dish as follows: soups, legumes, poultry, fish, crustaceans, hors d'oeuvres and sweet dishes, finally describes the nutritional properties and elements that make up certain food groups
Abstract: El documento contiene la descripción, ingredientes y la forma adecuada de preparación de diferentes platos agrupados según el tipo de alimento y plato así: sopas, legumbres, aves de corral, pescados, crustáceos, entremeses y platos dulces, finalmente describe las propiedades nutricionales y elementos que componen ciertos grupos alimenticios
URI: https://hdl.handle.net/11404/4773
Appears in Collections:Cartillas

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