Le Cordon Bleu Fish and Shellfish
Description:
This title is one of six in a series focusing on the skills and basic recipes needed to prepare individual food groups. It includes step-by-step sequences and information about equipment, stocks, sauces and dressings where relevant.
Best prices to buy, sell, or rent ISBN 9780304351213
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- Pescados Y Mariscos / Fish and Seafood: Tecnicas Y Recetas De La Escuela De Cocina Mas Famosa Del Mundo / Techniques and Recipes from the Most Famous ... (Le Cordon Bleu técnicas culinarias series)Treuille, Eric; Wright. Jeni.Edition:TranslationISBN-13:9788495939609
- Cordon Bleu Recipes and Techniques: Everything You Need to Know from the French Culinary School: Pastry, Cakes and Biscuits (Le Cordon Bleu Recipes & Techniques)JENI WRIGHTISBN-13:9780304351268
- Pescados Y Mariscos: Tecnicas Y Recetas De LA Escuela De Cocina Mas Famosa Del Mundo (Le Cordon Bleu Tcnicas Culinarias) (Spanish Edition)Treuille, Eric; Wright. Jeni.ISBN-13:9788489396258
- Pescados Y Mariscos / Fish and Seafood: Tecnicas Y Recetas De La Escuela De Cocina Mas Famosa Del Mundo / Techniques and Recipes from the Most Famous ... (Le Cordon Bleu técnicas culinarias series)Treuille, Eric; Wright. Jeni.Edition:TranslationISBN-13:9788495939609
- Cordon Bleu Recipes and Techniques: Everything You Need to Know from the French Culinary School: Pastry, Cakes and Biscuits (Le Cordon Bleu Recipes & Techniques)JENI WRIGHTISBN-13:9780304351268
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