Hardback (10 Oct 1996)
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Chefs from the Cordon Bleu Institute, the world-famous cookery academy, demonstrate everything the home cook or professional needs to know in the kitchen, from the basic preparation of ingredients through to more complex culinary techniques.
| ISBN: | 9780304348978 |
| Publisher: | Cassell |
| Imprint: | Cassell |
| Pub date: | 10 Oct 1996 |
| DEWEY: | 641.5 |
| DEWEY edition: | 20 |
| Number of pages: | 351 |
| Weight: | 1685g |
| Height: | 285mm |
| Width: | 225mm |
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Paperback
Published 22 Jun 2023
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