Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine.

Seller Inventory # CHL1357971

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Bibliographic Details

Title: Cordon Bleu Recipes and Techniques: Fish and Shellfish: Everything You Need to Know from the French Culinary School (Le Cordon Bleu recipes and techniques)
Publisher: Cassell Illustrated
Publication Date: 1998
Language: English
ISBN 10: 0304351210
ISBN 13: 9780304351213
Binding: Paperback
Condition: Used; Very Good

About this title

Synopsis

This title is one of six in a series focusing on the skills and basic recipes needed to prepare individual food groups. It includes step-by-step sequences and information about equipment, stocks, sauces and dressings where relevant.

"About this title" may belong to another edition of this title.

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Reuseaworld Ltd
Unit A Mill Place 2, 90 Bristol Road, Gloucester, GL1 5SQ, United Kingdom

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Gloucestershire
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