Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias

Le Cordon Bleu Guia Completa de Las Tecnicas Culinarias

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From the most famous cooking school in the world, here is a winning combination of secrets, techniques, and basic food preparation with step-by-step illustrations, advice, recommendations, recipes from the professionals, and beautifully decorated dishes."La escuela de cocina mas famosa del mundo muestra los secretos de mas de 800 tecnicas culinarias ilustradas paso a paso. Secretos y consejos de los pricncipales profesionales.""

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  • Hardback | 351 pages
  • 228.6 x 279.4 x 35.56mm | 1,610.24g
  • United States
  • Spanish
  • New edition
  • 8498011108
  • 9788498011104
  • 472,284

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About Jeni Wright

Jeni Wright is a culinary expert and food writer whosespecialty isItalian food. She has also penned dozens of articles on a wide range of cooking subjects forvarious food and drink magazines and is a member of the Guild of Food Writers. Eric Treuille is a chef who completed his culinary studies in Parisand has worked as a chef from Paris to London. He is also the author of several books including "Hors d'Oeurveres," "Grilling," and "Ultimate Bread.""

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