Item description for Pescados y mariscos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) by Jeni Wright...
Pescados y mariscos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series) by Jeni Wright
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Est. Packaging Dimensions: Length: 10.6" Width: 8.2" Height: 0.3" Weight: 0.4 lbs.
Release Date Sep 1, 2002
ISBN 8495939606 ISBN13 9788495939609
Availability 0 units.
More About Jeni Wright
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).