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Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) [Paperback]

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Item description for Pasta, arroz y salsas: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) by Jeni Wright & Eric Treuille...

Overview
Step-by-step illustrations, recipes from professional chefs, helpful advice, food preparation tips, and illustrated ingredient guides introduce the basics of a cooking with rice, pastas, and a variety of accompanying sauces. (Cookbooks)

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Item Specifications...


Pages   48
Est. Packaging Dimensions:   Length: 0.25" Width: 8.5" Height: 10.75"
Weight:   0.5 lbs.
Binding  Softcover
Release Date   Sep 1, 2002
Publisher   Blume
ISBN  8489396310  
ISBN13  9788489396319  


Availability  0 units.


More About Jeni Wright & Eric Treuille


Register your artisan biography and upload your photo! Jeni Wright is a highly respected culinary expert and food writer. Her specialty is the food of Italy, but she has penned dozens of articles on a wide range of cooking subjects for the top food and drink magazines as well as being a member of the Guild of Food Writers. Her many published works include Italian Food and Cooking (also from Lorenz Books); Le Cordon Bleu's Complete Cooking Techniques, and Le Cordon Bleu Classic Light (both Cassell Illustrated).

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Pasta
2Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Rice & Grains
3Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes
4Books > Subjects > Cooking, Food & Wine > Culinary Arts & Techniques
5Books > Subjects > Cooking, Food & Wine > General



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