TY  - BOOK
AU  - Wright,Jeni
AU  - Treuille,Eric
AU  - Cano Camarasa,Rosa
TI  - Guía completa de las técnicas culinarias
SN  - 9788498011104
AV  - TX719 .W7518 2012
U1  - 641.5944 21
PY  - 1997///
CY  - Barcelona
PB  - Blume
KW  - Cooking, French
KW  - Local
N1  - 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
ER  -