Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) [Spanish]

by Eric Treuille and Jeni Wright

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide... This description may be from another edition of this product.

• Format: Paperback
• Language: Spanish
• ISBN: 849593955X
• ISBN13: 9788495939555
• Release Date: September 2002
• Publisher: Blume
• Length: 48 Pages
• Weight: 0.40 lbs.
• Dimensions: 10.5" x 0.3" x 8.3"