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Guía completa de las técnicas culinarias : Le Cordon Bleu

Author: Jeni Wright; Eric Treuille; Rosa Cano Camarasa
Publisher: Barcelona : Blume, 1997.
Edition/Format:   Print book : SpanishView all editions and formats
Database:WorldCat
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Document Type: Book
All Authors / Contributors: Jeni Wright; Eric Treuille; Rosa Cano Camarasa
ISBN: 8489396124 9788489396128
OCLC Number: 47112814
Notes: Tít. orig.: Le Cordon Bleu Complete Cooking Techniques.
Description: 351 p. : color il., fot. ; 29 cm
Contents: Bateria De Cocina 10 --
Caldos Y Sopas 15 --
Huevos, Queso Y Cremas 29 --
Pescados Y Mariscos 47 --
Aves De Corral Y De Caza 87 --
Carne 117 --
Hortalizas Y Ensaladas 157 --
Legumbres, Cereales Y Frutos Secos 193 --
Pasta 205 --
Salsas Y Alinos 221 --
Pan Y Preparaciones Levadas 231 --
Frutas 247 --
Postres 271 --
Pastas 293 --
Pasteles Y Pastas 307.
Other Titles: Cordon Bleu complete cooking techniques.
Responsibility: Jeni Wright y Eric Treuillé ; tr. Rosa Cano Camarasa.

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