Wright, Jeni. <br/><br/>
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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9788498011104 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French.
<br/><br/><label>LC Class. No.: </label>TX719  / .W7518 2012 
<br/><br/><label>Dewey Class. No.: </label>641.5944