| Author: |
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Jeni Wright
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| Title: |
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Meat: Le Cordon Bleu Techniques and Recipes |
| Moochable copies: |
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No copies available |
| Topics: |
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| Published in: |
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English |
| Binding: |
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Paperback |
| Pages: |
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48 |
| Date: |
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1996-04-01 |
| ISBN: |
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0788192892 |
| Publisher: |
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Diane Pub Co |
| Weight: |
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0.45 pounds |
| Size: |
|
8.3 x 10.5 x 0.2 inches |
Amazon prices: |
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| Wishlists: |
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| Description: |
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Product Description
Every cook's comprehensive & illustrated guide to cooking meat. From the world's most famous culinary school: the secrets of essential preparation & cookery techniques for meat, illustrated step by step, complete with expert hints & tips, top chefs' recipes & stunning finished dishes. Tricks of the trade, shortcuts & tips from the experts on getting the best results every time. Specially commissioned photographs & illustrations. Ensures success with every recipe, from the simplest to the most advanced.
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| URL: |
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http://bookmooch.com/0788192892 |
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