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Pasta, arroz y salsas: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias series)

Jeni Wright, Eric Treuille




[PDF.ae80] Pasta, arroz y salsas: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias series)

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 | #4850891 in Books |  2002-09-01 | Original language:Spanish | PDF # 1 |  11.00 x.20 x8.00l,.52 | File type: PDF | 48 pages

||About the Author|
Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.|

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

You can specify the type of files you want, for your device.Pasta, arroz y salsas: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias series)   |  Jeni Wright, Eric Treuille. Which are the reasons I like to read books. Great story by a great author.

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