Carne
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 28, 2002
Language: spa
Format: Paperback
Number of pages: 48
ISBN-13: 9788489396272
Subjects: Spanish language; Methods - General; Meat Cookery; Cooking; Cooking / Wine; Specific Ingredients - Meat; Spanish: Adult Nonfiction; Reading materials; Cookery (Meat); Meat