Le Cordon Bleu guia completa de las tecnicas culinarias (Spanish Edition)
Jeni Wrightis a culinary expert and food writer whose specialty is Italian food. She has also penned dozens of articles on a wide range of cooking subjects for various food and drink magazines and is a member of the Guild of Food Writers.Eric Treuilleis a chef who completed his culinary studies in Paris and has worked as a chef from Paris to London. He is also the author of several books includingHors d'Oeurveres,Grilling, andUltimate Bread.