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Regional French (Le Cordon Bleu) [Hardcover]

By Le Cordon Bleu (Author)
Our Price $ 8.40  
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Item Number 175847  
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Item description for Regional French (Le Cordon Bleu) by Le Cordon Bleu...

Regional French (Le Cordon Bleu) by Le Cordon Bleu

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Item Specifications...

Studio: Periplus Editions
Pages   64
Est. Packaging Dimensions:   Length: 9.85" Width: 8.63" Height: 0.51"
Weight:   1.21 lbs.
Binding  Hardcover
Release Date   Oct 15, 1998
Publisher   Periplus Editions
ISBN  9625934294  
ISBN13  9789625934297  

Availability  0 units.

More About Le Cordon Bleu

Register your artisan biography and upload your photo! Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

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Product Categories

1Books > Special Features > New & Used Textbooks
2Books > Subjects > Cooking, Food & Wine > Baking > General
3Books > Subjects > Cooking, Food & Wine > Baking
4Books > Subjects > Cooking, Food & Wine > General
5Books > Subjects > Cooking, Food & Wine > Regional & International > European > French

Reviews - What do customers think about Regional French (Le Cordon Bleu)?

Regional French Cookbook Review  Jan 17, 2001
This is a good introduction to the art of "casual" French cooking. The recipies are good, with a good mix of entrees and some wonderful desserts. While some effort on the part of the editors has been given to expressing the weights of ingredients in ounces as well as grams, you might want to have a scales as the more common US volumetric measures are not always given. In addition, the editors could have done a little better in suggesting US equivalents to some of the French ingredients. Except for these issues, though, it is a good cookbok, nicely illustrated, and it lies flat on the counter.

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