Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo by Eric Treuille and Jeni Wright and Le Cordon Bleu

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 8489396310
  • ISBN 13 9788489396319
  • Published Sep 01 2002
  • Format Paperback
  • Page Count 48
  • Language Spanish
  • Countries United States
  • Publisher Blume
  • Imprint Blume


Other cookbooks by this author