Cordon Bleu Recipes and Techniques: Everything You Need to Know from the French Culinary School: Pastry, Cakes and Biscuits (Le Cordon Bleu Recipes & Techniques)

by Jeni Wright and Eric Treuille

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• Format: Paperback
• Language: English
• ISBN: 0304351261
• ISBN13: 9780304351268
• Release Date: January 1998
• Publisher: Cassell Illustrated
• Length: 48 Pages
• Weight: 0.50 lbs.