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Le Cordon Bleu complete cooking techniques /

Wright, Jeni

Le Cordon Bleu complete cooking techniques / / Complete cooking techniques Le Cordon Bleu complete cooking techniques : the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes Jeni Wright, Eric Treuille - New York : William Morrow, 1996 - 351 p : ill

ISBN: 9780688152062 / 2,480.00

Subjects--Topical Terms:
Cooking, French
Icings (Confectionery)

LC Class. No.: TX719 / W951 L4 1996

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