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

by: Jeni Wright · etc. · Eric Treiulle · Cordon Bleu Paperback details (UK). ISBN: 978-0-304-35124-4 ISBN-10: 0-304-35124-5 Cassell Illustrated · 1998