Las Tecnicas del Chef: Equipo, Ingredientes, Terminologia Gastronomica (Le Cordon Bleu)

by Le Cordon Bleu, Cordon Blue Le, and Ana Maria Perez Martinez

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  • ISBN10 8489396809
  • ISBN13 9788489396807
  • Publish Date 1 September 2002
  • Publish Status Out of Stock
  • Publish Country ES
  • Imprint Blume
  • Format Hardcover
  • Pages 256
  • Language English