TY  - BOOK
ED  - Cordon Blue  School : Paris, France 
TI  - Las tÃ©cnicas del Chef: equipo, ingredientes, terminologÃ­a gastronÃ³mica 
SN  - 8489396809
PY  - 2001///
CY  - Barcelona
PB  - BLUME
KW  - Vinicultura
KW  - LEMB
KW  - Wine and wine making
KW  - Local
N1  - Translation of: Le Cordon Bleu Kitchen essentials; Includes index
ER  -