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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Est. Packaging Dimensions: Length: 0.25" Width: 8.5" Height: 10.75" Weight: 0.5 lbs.
Release Date Sep 1, 2002
ISBN 8489396310 ISBN13 9788489396319
Availability 0 units.
More About Jeni Wright & Eric Treuille
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).