Pasta, arroz y salsas
Subtitle: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
Edition: Tra edition
Publisher: Blume
Published: September 1, 2002
Language: spa
Format: Paperback
Number of pages: 48
ISBN-13: 9788489396319
Subjects: Sauces; Specific Ingredients - Rice & Grains; Courses & Dishes - Sauces & Dressings; Cookery; Cooking; Cooking / Wine; Specific Ingredients - Pasta; Spanish: Adult Nonfiction; Methods - General; Cooking / Culinary Arts & Techniques; Cookery (Pasta); Cookery (Rice)