Le Cordon Bleu Fish and Shellfish

by Jeni Wright, Eric Treuille, Le Cordon Bleu

This title is one of six in a series focusing on the skills and basic recipes needed to prepare individual food groups. It includes step-by-step sequences and information about equipment, stocks,... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0304351210
• ISBN13: 9780304351213
• Release Date: January 1998
• Publisher: Sterling*+ Publishing Company
• Length: 48 Pages
• Weight: 0.45 lbs.