Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series) (Spanish Edition)

by Le Cordon Bleu Blume · 2002 Hardcover details (United States). details (UK). details (Canada). details (Germany). details (France). ISBN: 978-84-89396-80-7 ISBN-10: 84-89396-80-9