Las tecnicas del chef
Subtitle: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series)
Edition: Tra edition
Publisher: Blume
Published: September 28, 2002
Language: spa
Format: Hardcover
Number of pages: 256
ISBN-13: 9788489396807
Subjects: Spanish: Adult Nonfiction; Cookery; Cooking; Cooking / Wine; Methods - General; Methods - Professional; General; Kitchen utensils