Carne
By: Jeni Wright y Eric Treuillé ; [tradicción, Rosa Cano Camarasa].
Contributors: Treuille, Eric.; Cordon bleu (School : Paris, France)
Edition: 1a ed. en la lengua española.
Series: Técnicas culinarias
Publisher: Blume
Published: 1999
Place of publication: Barcelona
Language: spa
Number of pages: 48
Subjects: Cookery (Meat); Cocina -- Carnes.
Work titles: Meat.
Notes: "Le Cordon Bleu".

Includes index.

Translation of: Meat.