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Le Cordon Bleu guía completa de las técnicas culinarias

Wright, Jeni

Le Cordon Bleu guía completa de las técnicas culinarias Guía completa de las técnicas culinarias / Jeni Wright y Eric Treuillé - 1a. ed. - México : Diana : Art Blume , 1998 - 351 p. : il. col. ; 29 cm.

Incluye indice

SPA

ISBN: 968-13-3117-6 9789681331177

Subjects--Topical Terms:
Cocina francesa

LC Class. No.: TX719 / .W75 1997

Dewey Class. No.: 641.5944 WRI

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