Cordon Bleu Recipes and Techniques: Fish and Shellfish: Everything You Need to Know from the French Culinary School (Le Cordon Bleu recipes & techniques)

Jeni Wright, Eric Treuille,Cordon Bleu

ISBN 10: 0304351210 ISBN 13: 9780304351213
Published by Cassell Illustrated, 1998
Language: English
Condition: Used - Very good Soft cover

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Used - Soft cover

Condition: Used - Very good

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