Duchene, Laurent. <br/><br/>
Guía completa de las técnicas culinarias postres /  
 Le Cordon Bleu 
Laurent Duchene & Bridget Jones;traducción Ana M. Pérez Martínez. 
 - 1st ed. 
 - Barcelona :  Blume,  c2012. 
 - 224 p. :  col. ill. ;  29 cm. 
<br/><br/> Includes index.  Translation of:Le gordon bleu dessert techniques 
<br/><br/><label>ISBN: </label>9788489396456 
<br/><br/><label>LCCN: </label>98032164  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Desserts
<br/><br/><label>LC Class. No.: </label>TX773  / .D8130718 2012 
<br/><br/><label>Dewey Class. No.: </label>641.8/6