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Le cordon bleu, técnicas culinarias : pasta, arroz y salsas

Author: Jeni Wright; Eric Treuillé
Publisher: Barcelona : Blume, 1999.
Series: Técnicas culinarias.
Edition/Format:   Print book : Spanish : 1a edView all editions and formats
Summary:
Step-by-step illustrations, recipes from professional chefs, helpful advice, food preparation tips, and illustrated ingredient guides introduce the basics of a cooking with rice, pastas, and a variety of accompanying sauces.
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Genre/Form: Recetas de cocina
Recetas
Document Type: Book
All Authors / Contributors: Jeni Wright; Eric Treuillé
ISBN: 8489396310 9788489396319
OCLC Number: 43680853
Notes: Includes index.
En la portada: Le Cordon Bleu. -- Título original: Le Cordon Bleu techniques and recipes: pasta, rice and sauces.
Description: 48 p. : color ill. ; 28 cm.
Series Title: Técnicas culinarias.
Other Titles: Cordon Bleu techniques and recipes.
Pasta, arroz y salsas
Responsibility: Jeni Wright y Eric Treuillé.

Abstract:

Step-by-step illustrations, recipes from professional chefs, helpful advice, food preparation tips, and illustrated ingredient guides introduce the basics of a cooking with rice, pastas, and a variety of accompanying sauces.

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