Publisher's Synopsis
This is part of a six-volume series from the internationally renowned Le Cordon Bleu cookery school in Paris. Each book presents step-by-step instructions for beginners and experienced cooks alike.
Poultry, Game & Eggs - Le Cordon Bleu Techniques and Recipes
Paperback (20 Aug 1998)
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Book information
| ISBN: | 9780304351220 |
| Publisher: | Cassell |
| Imprint: | Cassell |
| Pub date: | 20 Aug 1998 |
| DEWEY: | 641.665 |
| DEWEY edition: | 21 |
| Number of pages: | 48 |
| Weight: | 300g |
| Height: | 215mm |
| Width: | 275mm |
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