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Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)

Eric Treuille, Jeni Wright




[PDF.gf39] Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)

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 | #2973603 in Books |  2002-09-28 | Original language:Spanish | PDF # 1 |  .21 x8.54 x10.78l, | File type: PDF | 48 pages

||0 of 0 people found the following review helpful.| Great book, un gran libro|By Ramon David Morales|Great recepies|3 of 4 people found the following review helpful.| Disappointing......................But w/some unique info|By Melissa J. Medrano|The book is ultra thin and has very little recipes. Los metodos de cocina son faciles de seguir but it's not worth the money. Better|About the Author|Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

Con ilustraciones paso a paso, descubrir&a...

You easily download any file type for your device.Pasteles y reposteria: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)   |  Eric Treuille, Jeni Wright. A good, fresh read, highly recommended.

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