Le Cordon Bleu complete cooking techniques
Wright, Jeni, 1947-1996
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Chefs from the Cordon Bleu Institute, the world-famous cookery academy, demonstrate everything the home cook or professional needs to know in the kitchen, from the basic preparation of ingredients through to more complex culinary techniques.
Main title:
Le Cordon Bleu complete cooking techniques / Jeni Wright & Eric Treuille.
Imprint:
London : Cassell, 1996.
Collation:
352p : col.ill. ; 29 cm.
Notes:
Includes index.
ISBN:
030434897X9780304348978
Dewey class:
641.5
Language:
English
Subject:
Index terms:
COOKING TECHNIQUESCOOKERYRECIPES
BRN:
691572
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