Las Tecnicas del Chef: Equipo, Ingredientes, Terminologia Gastronomica by Le Cordon Bleu and Cordon Blue Le and Ana Maria Perez Martinez
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- ISBN 10 8489396809
- ISBN 13 9788489396807
- Published Sep 01 2002
- Format Hardcover
- Page Count 256
- Language Spanish
- Countries United States
- Publisher Blume
- Imprint Blume
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