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Le Cordon Bleu Guía Completa de las Técnicas Culinarias by Jeni Wright and Eric Treuille.
Spanish-language hardcover edition published by Blume. A large, heavily illustrated culinary reference covering more than 800 cooking techniques and preparations, over 2,000 photographs and illustrations, and more than 200 recipes.
Great reference for home cooks, culinary students, chefs, or collectors of Le Cordon Bleu cookbooks.
* Authors: Jeni Wright & Eric Treuille
* Publisher: Blume
* Year: 2006
* Language: Spanish
* Format: Hardcover
* ISBN-13: 9788498011104
* ISBN-10: 8498011108
Pre-owned with normal signs of use and shelf wear. See photos for the actual book you will receive.
