Le Cordon Bleu kitchen essentials
Subtitle: the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu
By: Le Cordon Bleu.
Contributors: Cordon bleu (School : Paris, France)
Publisher: John Wiley and Sons
Published: 2001
Place of publication: New York
Language: eng
Number of pages: 256
Subjects: Cookery -- Equipment and supplies; Cookery -- Handbooks, manuals, etc; Food -- Handbooks, manuals, etc; Recipes
Genres: Handbooks, manuals, etc.
Other titles: Kitchen essentials
Notes: "A Carroll & Brown book"--T.p. verso.

Includes index.