Carne: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo by Eric Treuille and Jeni Wright and Le Cordon Bleu
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- ISBN 10 8489396272
- ISBN 13 9788489396272
- Published Sep 01 2002
- Format Paperback
- Page Count 48
- Language Spanish
- Countries United States
- Publisher Blume
- Imprint Blume
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