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Le Cordon Bleu complete cooking techniques

Author: Jeni Wright; Eric Treuille; Cordon Bleu.
Publisher: London : Cassell, 2002.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to  Read more...

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Document Type: Book
All Authors / Contributors: Jeni Wright; Eric Treuille; Cordon Bleu.
ISBN: 184188216X 9781841882161
OCLC Number: 59463368
Notes: Originally published: 1996.
Includes index.
Description: 352 pages : color illustrations ; 28 cm
Contents: Batterie de cuisine; stocks & soups; eggs, cheese & cream; fish & shellfish; poultry & game; meat; vegetables & salads; pulses, grains & nuts; pasta; sauces & dressings; bread & yeast cookery; fruits; desserts; pastry; cakes & biscuits.
Other Titles: Complete cooking techniques.
Responsibility: Jeni Wright and Eric Treuille.

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Le Cordon Bleu has always been connected with cookery excellence. Indeed, its very name is derived from the culinary excellence of King Henry II of France's chefs in the sixteenth century. Today, it Read more...

 
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