Pescados y mariscos
Subtitle: Técnicas y recetas de la escuela de cocina más famosa del mundo (Le Cordon Bleu técnicas culinarias)
Publisher: Blume
Published: September 2002
Language: spa
Format: Paperback
Number of pages: 48
ISBN-13: 9788489396258
Subjects: Methods - General; Regional & Ethnic - French; Specific Ingredients - Seafood; Cooking; Cooking / Wine; Spanish: Adult Nonfiction