Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo
Author:   Jeni Wright ,  Eric Treuille ,  Le Cordon Bleu
Publisher:   Blume
ISBN:  

9788489396319


Pages:   48
Publication Date:   01 September 2002
Format:   Paperback
Availability:   Awaiting stock   Availability explained
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.

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Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo


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Overview

De la escuela de cocina mas famosa del mundo: los secretos de numerosas tecnicas y preparaciones culinarias basicas, ilustradas paso a paso, completadas con sugerencias y consejos, recetas de los principales profesionales y platos impresionantemente decoradosExtensa guia ilustrada de ingredientes y tecnicas para pastas arroz y salsasTrucos de cocinero y consejos expertos para conseguir los mejores resultadosAsegura el exito con la cocina casera mas sencilla y con las recetas mas complicadas

Full Product Details

Author:   Jeni Wright ,  Eric Treuille ,  Le Cordon Bleu
Publisher:   Blume
Imprint:   Blume
Dimensions:   Width: 21.50cm , Height: 0.50cm , Length: 27.40cm
Weight:   0.236kg
ISBN:  

9788489396319


ISBN 10:   8489396310
Pages:   48
Publication Date:   01 September 2002
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Awaiting stock   Availability explained
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.

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