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Wright, Jeni.

Guía completa de las técnicas culinarias / Le cordon bleu:guía completa de las técnicas culinarias / Complete cooking techniques / Cooking techniques; Jeni Wright & Eric Treuille ; traducción : Rosa Cano Camarasa; - Barcelona: Blume; c1997,reimp.2012. - 351 p. col. ill. 29 cm.

Translation of:Le Cordon Bleu complete cooking techniques :the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes,c1997. Includes index.

ISBN: 9788498011104

Subjects--Topical Terms:
Cooking, French.

LC Class. No.: TX719 / .W7518 2012

Dewey Class. No.: 641.5944