La technique
Subtitle: introduction to basic techniques
By: French Culinary Institute
Edition: 12/2/96 revision
Publisher: French Culinary Institute
Published: 1996
Place of publication: New York, N.Y
Language: eng
Number of pages: 238
Copyright date: 1995
Subjects: French Cooking; French Culinary Institute (New York, N.Y.)
Description: A 22 session cooking course with recipes presented by the French Culinary Institute of New York.
Notes: Received with the papers of Julia Child.

Looseleaf binder.