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Frutas y postres: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) Paperback – September 1, 2002

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Paperback, September 1, 2002
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Product Details

  • Series: Le Cordon Bleu tecnicas culinarias series
  • Paperback: 48 pages
  • Publisher: Blume; Tra edition (September 1, 2002)
  • Language: English
  • ISBN-10: 8489396299
  • ISBN-13: 978-8489396296
  • Product Dimensions: 0.2 x 8.4 x 10.6 inches
  • Shipping Weight: 8.3 ounces
  • Amazon Best Sellers Rank: #4,096,716 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

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