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Pescados y Mariscos
Técnicas y Recetas de la Escuela de Cocina Más Famosa Del Mundo
Pescados y Mariscos
(
)
Author:
Wright, Jeni
Treuille, Eric
Series title:
Le Cordon Bleu Técnicas Culinarias Ser.
ISBN:
978-84-95939-60-9
Publication Date:
Sep 2002
Publisher:
Blume
Book Format:
Paperback
List Price:
USD $6.95
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Book Details
Pages:
48
Detailed Subjects:
Cooking / General
Physical Dimensions
(W X L X H)
:
8 x 11 x 0.2 Inches
Book Weight:
0.53 Pounds
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