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Cordon Bleu Recipes and Techniques: Everything You Need to Know from the French Culinary School by Eric Treuille and Jeni Wright and Cordon Bleu

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  • ISBN 10 0304351237
  • ISBN 13 9780304351237
  • Published Aug 20 1998
  • Format Paperback
  • Page Count 48
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Cassell Illustrated


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