Useful for either beginning or experienced cooks, this 22-chapter culinary guide devotes each section to a particular type of food, providing advice, tricks and instructions concerning essential techniques for how to prepare soups, sauces, meats, fish, vegetables, cakes, puddings, and breads. This book also serves as a valuable source of information about culinary equipment and utensils, recommended refrigeration times, nutritional references, and health and hygiene. "Util tanto para cocineros noveles como experimentados, este guia culinario de 22 capitulos dedica cada seccion a un tipo de comida, proveyendo consejos, trucos e instrucciones para preparar caldos, salsas, carnes, pescados, hortalizas, pasteles, budines, y panes. Este libro tambien sirve como una valiosa fuente de informacion sobre el equipo y utensilios culinarios, los tiempos de refrigeracion recomendados, las referencias nutricionales, y la salud e higiene."