Pasta, arroz y salsas
By: Jeni Wright y Eric Treuillé ; [traducción, 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 (Pasta); Cookery (Rice); Cocina -- Pastas.; Cocina -- Arroz.
Work titles: Pasta, rice & sauces.
Notes: "Le Cordon Bleu".

Includes index.

Translation of: Pasta, rice & sauces.