Publisher's Synopsis
This reference work for the practical cook will appeal to both novice and professional alike. Chefs from Le Cordon Bleu demonstrate everything you need to know to create dozens of fabulous desserts.
Le Cordon Bleu Dessert Techniques
Paperback (25 Jul 2002)
Not available for sale
Includes delivery to the United States
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Book information
| ISBN: | 9781903258484 |
| Publisher: | Carroll & Brown |
| Imprint: | Carroll & Brown |
| Pub date: | 25 Jul 2002 |
| DEWEY: | 641.86 |
| DEWEY edition: | 22 |
| Number of pages: | 224 |
| Weight: | 944g |
| Height: | 218mm |
| Width: | 276mm |
| Spine width: | 16mm |
