Pasta, Arroz y Salsas: Tecnicas y Recetas de La Escuela de Cocina Mas Famosa del Mundo (Le Cordon Bleu Tecnicas Culinarias)

by Jeni Wright and Eric Treuille

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  • ISBN10 8489396310
  • ISBN13 9788489396319
  • Publish Date 1 September 2002
  • Publish Status Out of Print
  • Out of Print 2 July 2021
  • Publish Country ES
  • Imprint Blume
  • Format Paperback (US Trade)
  • Pages 48
  • Language English