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Pescados y mariscos: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias series)

Jeni Wright, Eric Treuille




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 | #6781131 in Books |  2002-09-01 | Original language:Spanish | PDF # 1 |  11.00 x.20 x8.00l,.55 | File type: PDF | 48 pages

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Técnicas y recetas de la escuela culinaria más famosa del mundo. Los secretos de numerosas técnicas y preparaciones culinarias básicas, ilustradas paso a paso, completadas con sugerencias y consejos, recetas de los principales profesionales y platos impresionantemente decorados. Elegir, cocinar, preparar, ahumar, salar, esc



You easily download any file type for your gadget.Pescados y mariscos: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias series)   |  Jeni Wright, Eric Treuille. A good, fresh read, highly recommended.

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