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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