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Location: Reno, Nevada
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Publication Name: Blume
Book Title: Guía Completa de Las Técnicas Culinarias: Postres : Con Más de 150 Deliciosas Recetas de la Escuela de Cocina Más Famosa Del Mundo
Number of Pages: 224 Pages
Language: English
Publisher: Blume
Item Height: 0.8 in
Topic: Courses & Dishes / Desserts, General
Publication Year: 2002
Illustrator: Yes
Genre: Cooking
Item Weight: 41.8 Oz
Author: Le Cordon Bleu
Item Length: 11 in
Item Width: 8.5 in
Book Series: Le Cordon Bleu Ser.
Format: Hardcover
