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

by: Jeni Wright · Eric Treuille · Cordon Bleu Paperback details (UK). ISBN: 978-0-304-35121-3 ISBN-10: 0-304-35121-0 Cassell Illustrated · 1998