Masas, Saladas y Dulces: Tecnicas Culinarias y Recetas = Pastry, Savoury & Sweet

A mix of over 200 classic and contemporary recipes, this cookbook from three-star Michelin chef Michel Roux includes gorgeous color photographs that demonstrate step-by-step how to use 10 popular types of dough--including short crust, brioche, puff, croissant, and filo--to create dishes such as quic [...]
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A mix of over 200 classic and contemporary recipes, this cookbook from three-star Michelin chef Michel Roux includes gorgeous color photographs that demonstrate step-by-step how to use 10 popular types of dough--including short crust, brioche, puff, croissant, and filo--to create dishes such as quiche Lorraine, classic pizza, apple tart, and pecan pie. "Una mezcla de mas de 200 recetas clasicas y contemporaneas, este libro de cocina del renombrado chef Michel Roux incluye maravillosas fotografias a todo color que demuestran paso a paso como usar 10 tipos de masa populares--incluyendo masa quebrada, brioche, hojaldre, croissant y filo--para crear platos como el quiche Lorraine, la pizza clasica, tartaleta de manzana y pastel de pacanas."