Le Cordon Bleu guía completa de las técnicas culinarias / Jeni Wright y Eric Treuillé

By: Contributor(s): Material type: TextTextPublication details: México : Diana : Art Blume , 1998Edition: 1a. edDescription: 351 p. : il. col. ; 29 cmISBN:
  • 968-13-3117-6
  • 9789681331177
Other title:
  • Guía completa de las técnicas culinarias
Subject(s): DDC classification:
  • 641.5944 WRI 
LOC classification:
  • TX719 .W75 1997
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Libro - Monografía Biblioteca Pública de San Miguel de Allende, A.C. Sala Español General 641.5944 WRI (Browse shelf(Opens below)) Expurgado/No disponible 040197

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