00991nam a2200277Ia 4500 231398 231398 313656 OSt 20180309132536.0 130422s2012 sp a 001 0 spa 98032164 9788489396456 EVLG spa rda ost TX773 .D8130718 2012 641.8/6 21 Duchene, Laurent. 218654 Guía completa de las técnicas culinarias postres / Laurent Duchene & Bridget Jones;traducción Ana M. Pérez Martínez. Le Cordon Bleu 1st ed. Barcelona : Blume, c2012. 224 p. : col. ill. ; 29 cm. rdacontent txt text rdamedia n unmediated rdacarrier nc volume Includes index. Translation of:Le gordon bleu dessert techniques eigm 10/2013 Desserts 86090 Local Jones, Bridget. 240289 Pérez Martínez, Ana M. 263173 Cordon bleu School : Paris, France 80754 lcc 6 0 0 lcc 0 0 mbl 12 12 20 2016-05-27 MS BOKKS, INC. 68.95 504912 6 2 TX773 .D8130718 2012 50000003242384 2019-05-09 00:00:00 2019-03-28 6